This one pot vegetarian spaghetti is made with marinara sauce and Impossible meat for a meaty and satisfying 30-minute meal! This recipe is vegan and super easy to customize.
If you're anything like me, convenient meals are on repeat this time of year. I always have store-bought marinara sauce and pasta on hand for things like vegan stuffed shells and vegetarian chili mac, but sometimes I crave classic vegetarian spaghetti.
That's where this one-pot meaty vegetarian spaghetti comes in. The spaghetti cooks directly in the marinara alongside vegetarian ground "meat", resulting in a silky sauce and a weeknight-approved meal.
If you've made my vegan pasta bake, then you know the glory of having minimal cleanup. One pot spaghetti may not be the most traditional way to cook pasta, but it has all the same coziness with even more convenience.
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Why this recipe works
- Quick & easy: This vegetarian spaghetti is made in one pot in under 30 minutes using pantry staples.
- Versatile: Easy to customize with different plant-based proteins and veggies.
- Great for flexitarians: This is a great recipe to serve meat-eaters because the Impossible meat is amazingly realistic. It's the perfect option for meatless pasta that still kind of feels like it has meat.
- Dietary-features: vegetarian, vegan, nut-free, easily modified to be gluten-free and soy-free
Ingredients
- Marinara sauce: Choose a 24-ounce jar of marinara sauce. I do plain or "classic" marinara but you can choose Italian seasoned, spicy, etc.
- Spaghetti: I break the spaghetti in half so that it easily fits in the pot.
- Impossible meat or another vegan meat alternative. I use the Impossible burger meat. Make sure that it is completely thawed before cooking it.
- Balsamic vinegar adds depth and flavor to the sauce. An equal amount of red wine vinegar can be used as needed.
- Italian seasoning, onion powder, and garlic adds flavor to the Impossible meat. I recommend using a salt-free Italian seasoning.
- Spinach adds a pop of color and plant-based iron. Arugula or kale also works.
Step-by-step instructions
Equipment note: You will need a 5 quart or larger stockpot or Dutch oven to make this vegetarian spaghetti.
- Heat the pot over medium-high heat. Once hot, add the impossible meat. You don't need to add oil because the meat has its own fat. Sprinkle with Italian seasoning, pepper, onion powder, and garlic.
- Crumble the "meat" into ground consistency and cook until almost completely browned (it should still have some pink bits). Add in the tomato paste. Cook another 2 minutes to toast the tomato sauce, stirring occasionally.
- Deglaze the pot with balsamic vinegar. Add the sugar, marinara sauce, and vegetable broth. Bring to a rapid simmer over medium-high heat. Once boiling, lay the broken spaghetti onto the sauce. Press the spaghetti down so that it's fully covered by liquid. Reduce the heat to a low simmer.
- Cover and cook for 15 minutes total, removing the lid every 5 minutes to stir the spaghetti. The spaghetti is ready when cooked through to al dente. Stir in spinach just before serving. Taste for salt and enjoy.
Customization tips
- Pasta: You can use whole wheat, protein, or gluten-free spaghetti. I haven't tested this recipe with any other shape but all kinds of pasta should work.
- Proteins: I went with Impossible burger meat for a classic meaty pasta feel, but any kind of protein works. Try plant-based Italian sausages, Beyond meat, etc. You can even use tempeh, like the Italian seasoned tempeh I use in my vegetarian pasta bake.
- Veggies: Feel free to saute veggies alongside the meat. Bell peppers, chopped mushrooms, and diced onion would all go well.
- Salt: I usually recommend salting the water when cooking pasta, but because Impossible meat and most storebought marinara sauces are already quite salty, you don't need to do so. I recommend salting to taste after cooking.
- Sauciness: For a thicker sauce, continue simmering uncovered until the sauce reaches the desired consistency. For a thinner sauce, add in ½ cup extra vegetable broth.
- Toppings: Turn this vegetarian spaghetti into vegan spaghetti by using vegan Parmesan in place of vegetarian Parmesan.
FAQ
I don't see why not. The spaghetti needs to be completely covered to cook through all the way. Otherwise, the type of sauce shouldn't matter too much.
Yes, you can omit the Impossible meat but I recommend still adding all of the seasonings.
I find the spaghetti to be filling enough on its own, but you can't go wrong with a side of garlic knots or garlic toast. A large kale chickpea salad is a great way to get in extra fiber and veggies.
Storage tips
- Storage: Let the spaghetti cool before transferring to an airtight container. For best quality, keep refrigerated for 3-4 days.
- Reheating: Reheat individual servings in the microwave in about 2 minutes. Reheat the entire batch of pasta on the stove over medium heat, stirring occasionally until warmed through. You may need to add extra vegetable broth to loosen up the sauce when reheating.
- Freezing: I have not tried freezing vegetarian spaghetti. I'd love to hear down below in the comments how it goes if you try freezing leftovers.
Looking for more pasta recipes?
If you're looking for creamy one-pot pasta, you'll love this spicy vegan pasta recipe.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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One Pot Vegetarian Spaghetti
Ingredients
- ¾ pound Impossible meat see note #1
- 1 tablespoon salt-free Italian seasoning
- 4-5 cloves minced garlic adjust to taste
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon white sugar adjust to taste
- 24 ounces marinara sauce
- 2 and ½ cups vegetable broth water also works
- 8 ounces spaghetti broken in half; see note #2
- 3-4 handfuls fresh spinach
- 2 tablespoons nutritional yeast optional
- red pepper flakes, salt, freshly ground black pepper to taste
- fresh basil and Parmesan for serving
Instructions
- Heat a 5 quart Dutch oven or stock pot over medium-high heat. Once hot, add the Impossible meat, Italian seasoning, minced garlic, onion powder, and black pepper.
- Use a spatula to chop up the meat into ground consistency. Cook the meat until mostly browned, about 3-4 minutes. Add the tomato paste, cooking another 2 minutes. Stir occasionally to prevent burning.
- Deglaze the pot with balsamic vinegar. Add the sugar, marinara sauce, and vegetable broth. Bring to a rapid simmer over medium-high heat. Once almost boiling, lay the broken spaghetti on the sauce. Press the spaghetti down so that it's fully covered by liquid. Add extra broth if needed.
- Reduce the heat to a slow simmer. Cover with a lid and cook for 15 minutes total, removing the lid every 5 minutes to stir the spaghetti. The spaghetti is ready when cooked through to al dente.
- Stir in the spinach and nutritional yeast. Taste for salt, pepper, and red pepper flakes. Serve topped with grated Parmesan and basil.
Video
Notes
- Meat: An equal amount of any meatless beef, sausage, or crumbled tempeh can be used.
- Spaghetti: I used whole wheat spaghetti but any kind will work (protein, gluten-free, white wheat, etc.)
- Veggies: If adding extra veggies like bell peppers or mushrooms, I recommend sauteing them with the meat.
- Leftovers: Let the spaghetti cool before transferring to an airtight container. For best quality, keep refrigerated for 3-4 days. Reheat individual servings in the microwave in ~2 minutes. Reheat the entire batch of pasta on the stove over medium heat, stirring occasionally until warmed through. Add extra broth as needed to loosen up the sauce.
Lindsay says
This is on a heavy rotation in my house, I love how easy it is and there's only one pot to clean at the end. Super easy to customize! I've added mushrooms, peppers, and/or zucchini in the past and it turns out perfect every time! I've made it with gluten free pasta and normal pasta and both have worked. I prefer abbots ground "beef" in this recipe but I like the taste of it and that it's made with mushrooms. I've made with many different kinds of plant based meat and it's all great just a matter of your personal preference.
Cassidy Reeser, MS, RD says
First off, thanks so much for all the reviews you just left! It really means a lot! Second, I am going to have to seek out Abbots as I haven't tried it yet and I'm always looking for new types of meatless meats!
Janet R says
I made this recipe exactly this past weekend to serve as an easy company meal. Since I had vegetarians and meat eaters in the group, using the impossible meat was a perfect solution! My only mistake was that I should’ve doubled it for the group of seven. Not a bit leftover! Served with fresh shaved parm cheese and garlic bread. I love one pot meals!
Cassidy Reeser says
Thanks so much for the review! 🙂
Estelle Astaire says
My boyfriend and I made this tonight and it turned out lovely! It was so filling with whole wheat pasta, spinach, and tofu* as the meat (cheaper than impossible meat.) Thank you Cozy Peach Kitchen!
*I used extra firm tofu, drained and pressed for 3 hours. Cooked as directed, omitting the sugar (didn't have any). Also made my own Italian seasoning since I didn't have any with 1 tsp each of dried: oregano, thyme, marjoram, basil, and rosemary. Shook up and then took 1 TB for this dish. 🙂
Delicious! Wi make again!
Cassidy Reeser says
So glad you liked it! I actually just made this again the other day with a similar mixture of seasonings because I was out of Italian seasoning too. Thanks for the review! 🙂
Amber Savage says
Question, any concerns with doubling this recipe?
Cassidy Reeser says
I don't see any problems with doubling it. Enjoy!
Michelle says
This recipe was absolutely delicious! I didn't have any nutritional yeast but it still turned out perfectly. My husband didn't even realize it wasn't real meat!
Cassidy Reeser says
Love it! Thanks for the review!