Description
A quick and easy one-pot vegetarian spaghetti that absorbs rich flavors from vegetables and herbs, perfect for busy weeknights.
Ingredients
Scale
- 2 teaspoons extra-virgin olive oil
- 1/2 medium yellow onion (chopped)
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 10 oz. thin spaghetti noodles (whole wheat)
- 3 cups fresh spinach or baby spinach
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh chopped basil or parsley (optional)
Instructions
- Heat olive oil in a medium pot over medium heat until shimmering.
- Add the chopped onion and sliced mushrooms; sauté for 5-7 minutes until tender.
- Incorporate the minced garlic, salt, pepper, and red pepper flakes, and sauté for an additional 30 seconds.
- Increase the heat to high and add the canned tomatoes and vegetable broth, bringing everything to a boil.
- Stir in the spaghetti noodles, ensuring they are submerged in the liquid.
- Cover the pot, reduce heat to medium-low, and cook for 5 minutes.
- Add fresh spinach in batches, stirring to mix well until wilted.
- Remove from heat and let the spaghetti sit, covered, for another few minutes.
- Stir in the Parmesan cheese, adjust seasonings, and serve topped with extra cheese and herbs.
Notes
For added flavor, start with high-quality broth and consider adding a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg