Description
A simple and nourishing vegan one-pot pasta that transforms humble ingredients into a vibrant and flavorful meal, perfect for busy weeknights.
Ingredients
Scale
- 8 oz. spaghetti (or your favorite pasta)
- 1 can (15 oz.) diced tomatoes with juice
- 2 cups vegetable broth
- 1 cup spinach (fresh or frozen)
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the bell pepper and continue to sauté for another 2-3 minutes until slightly tender.
- Stir in the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Add the spaghetti directly into the pot, ensuring it’s submerged in the liquid. Bring to a boil.
- Reduce the heat and cover, cooking according to the pasta package instructions, typically around 10-12 minutes, stirring occasionally until the pasta is al dente.
- When there are just a few minutes left, add the spinach and stir until wilted, about 2 minutes.
- Serve warm, adding additional seasoning if needed.
Notes
Avoid overcooking the pasta and stir occasionally to prevent sticking. A splash of lemon juice brightens the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg