Easy 1-Pot Vegan Spaghetti (30 Minutes!)

Dutch oven filled with vegan spaghettiDutch oven filled with vegan spaghetti
Pot of gluten-free vegan spaghettiPot of gluten-free vegan spaghetti

Want spaghetti but don’t have the energy to boil water, drain pasta, and make a from-scratch sauce? Us either!

Try our simplified take on spaghetti made in 1 pot with plenty of veggies, perfectly al dente spaghetti noodles, and hearty marinara sauce. Top with vegan parmesan cheese and fresh basil for the ultimate 30-minute weeknight meal! Perfect for making ahead and enjoying throughout the week. Let us show you how it’s done!

Spaghetti noodles, mushrooms, onion, marinara, water, bell pepper, olive oil, garlic, oregano, salt, and red pepper flakesSpaghetti noodles, mushrooms, onion, marinara, water, bell pepper, olive oil, garlic, oregano, salt, and red pepper flakes

How to Make 1-Pot Vegan Spaghetti

This 10-ingredient recipe starts with a hearty dose of veggies as the base. We included garlic and onion for plenty of flavor, bell pepper for natural sweetness, and mushrooms for heartiness (and health perks). An optional handful of greens can also be added later in the cooking process for even more color and nutrition.

Sautéing onion, garlic, mushrooms, and bell pepperSautéing onion, garlic, mushrooms, and bell pepper

Adding salt, dried oregano, and red pepper flakes infuses the veggies with flavor. But it also provides a boost to store-bought marinara to keep this easy and weeknight-friendly without sacrificing flavor!

Pouring marinara sauce into a pot of sautéed vegetablesPouring marinara sauce into a pot of sautéed vegetables

Next, noodles and water are added to the sauce. Breaking the noodles in half allows them to fully submerge in the liquid without having to add too much water (which would dilute the flavor). A few stirs prevents the noodles from sticking together and encourages them to cook evenly.

The result is a big pot of deliciousness packed with fiber, vitamin C, iron, vitamin A precursors, and more!

Uncooked spaghetti noodles resting in a pot of hearty marinaraUncooked spaghetti noodles resting in a pot of hearty marinara

We hope you LOVE this 1-pot vegan spaghetti! It’s:

Quick & easy
& SO delicious!

It’s perfect for weeknight meals and reheats well as leftovers. And while hearty enough for a standalone meal, it would also be delicious served with vegan meatballs, roasted vegetables, a simple side salad, or our Roasted Root Vegetable Panzanella, Vegan Caesar Salad, or Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette.

Fork in a bowl of vegan spaghetti topped with fresh basilFork in a bowl of vegan spaghetti topped with fresh basil

More Easy Pasta Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bite of 1-pot vegan spaghetti topped with vegan parmesan cheeseClose up shot of a bite of 1-pot vegan spaghetti topped with vegan parmesan cheese

Prep Time 7 minutes

Cook Time 23 minutes

Total Time 30 minutes

Servings 6 (Servings)

Course Entree

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days


  • 1 Tbsp olive oil (if oil-free, sub broth or water and add more as needed to prevent sticking)
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 ½ cups cremini mushrooms, thinly sliced (or sub white button mushrooms // ~8 ounces as original recipe is written)
  • 1 medium yellow or red bell pepper, diced
  • 1/2 tsp sea salt (plus more to taste — keep in mind that your marinara will be salted)
  • 1 tsp dried oregano (or Italian seasoning blend)
  • 1/4 tsp crushed red pepper flakes (reduce for less heat // increase for more heat)
  • 2 (24-oz.) jars favorite marinara (we like Rao’s and Organico Bello brands)
  • 1 ½ cups water
  • 12 oz. dry gluten-free spaghetti (we like Jovial brand or Barillo // sub any pasta shape you like here)
  • 1 big handful spinach or other green of choice (optional)
  • Heat a large pot (with a lid) over medium heat. Once hot, add the oil and wait 30 seconds. Then add the onion and sauté 4-5 minutes or until lightly browned and translucent, stirring occasionally. Turn down heat as needed if browning too quickly.

  • Add garlic, mushrooms, bell pepper, and salt and stir. Sauté, stirring frequently, until softened and slightly caramelized ~5-7 minutes.

  • Add the oregano and red pepper flakes and stir until fragrant, about 1 minute.

  • Add the marinara and water and bring to a simmer. Break the pasta in half (disregard if using a smaller pasta shape) and add to the pot. Stir to break up any clumps.

  • Add optional greens at this time if desired. Then cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice.

  • Turn off the heat and let the pot stand, covered, for 2 minutes. Stir again to break up any remaining clumps of pasta (clumping should be minimal at this point). Uncover, taste, and adjust the seasonings as needed with more salt for overall flavor, oregano for herbal flavor, or red pepper flakes for heat.

  • Serve with fresh basil and vegan parmesan on top (optional). Store cooled leftovers in the refrigerator up to 2-3 days and reheat in the microwave or on the stovetop until hot, adding more water as needed to thin. Not freezer friendly.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 serving Calories: 402 Carbohydrates: 53.6 g Protein: 8 g Fat: 19.6 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 882 mg Potassium: 217 mg Fiber: 7.4 g Sugar: 10 g Vitamin A: 2631 IU Vitamin C: 47.1 mg Calcium: 55.9 mg Iron: 3.3 mg