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    Home » Recipes » 30 Minute Vegetarian Recipes

    One-Pot Vegetarian Spaghetti

    Published: Nov 17, 2021 by Cassidy Reeser · This post may contain affiliate links.

    70 shares
    jump to recipe

    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.

    White bowl filled with spaghetti and a gold fork with garlic bread in the background

    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 stuffed shells and chili mac, but sometimes I crave good ole spaghetti.

    That's where this one-pot meaty vegetarian spaghetti comes in. The pasta cooks in the marinara, resulting in a silky sauce and a weeknight-approved meal.

    Recipe features

    • Dietary-features: vegetarian, vegan, nut-free, easily modified to be gluten-free and soy-free
    • Quick & easy: Made in one pot in under 30 minutes
    • Versatile: Easy to customize with different plant-based proteins and veggies
    • Perfect for meatless weeknight meals and meal prep

    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 has meat.

    If you've made my no-boil vegan pasta bake or one-pot chili mac, 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.

    What you'll need

    Labeled ingredients used to make spaghetti
    • 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 work.

    Step by step instructions

    You will need a 5 quart or larger stockpot or dutch oven.

    Steps 1 through 4 to make spaghetti
    1. 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.
    2. 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 occassionally.
    3. 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.
    4. 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.
    Close up of swirls of spaghetti in red sauce with pieces of green spinach

    Stir in spinach just before serving. Taste for salt and enjoy.

    Customization and FAQ

    • 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 tempeh 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 desired consistency. For a thinner sauce, add in ½ cup extra vegetable broth.
    • Toppings: Keep it vegan with vegan parm or make it vegetarian with shredded Parmesan, asiago, or mozzarella cheese.
    How do you store and reheat 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. You may need to add extra vegetable broth to loosen up the sauce when reheating.

    Can I use homemade pasta sauce?

    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.

    Can I omit the plant-based beef?

    Yes, you can omit the Impossible meat but I recommend adding all of the seasonings.

    What do you serve with this?

    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 bread. A large salad is a great way to get in extra fiber and veggies.

    Does this recipe freeze well?

    I have not tried freezing this recipe. I'd love to hear down below in the comments how it goes if you try freezing leftovers.

    Gold fork lifting strands of spaghetti from a gray bowl

    Looking for more pasta recipes?

    If you're looking for creamy one-pot pasta, you'll love this spicy vegan pasta recipe.

    • Creamy Garlic Mushroom Pasta
    • No Boil Pasta Bake (Vegan!)
    • Red Lentil Pasta Sauce
    • Vegetarian Baked Spaghetti

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    White bowl filled with spaghetti and a gold fork with garlic bread in the background
    Print Recipe
    5 from 3 votes

    One-Pot Vegetarian Spaghetti

    This one pot spaghetti is filled with (meatless) meaty flavor and is ready in just 30 minutes using mostly pantry staples.
    Prep Time7 mins
    Cook Time15 mins
    Total Time22 mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    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.

    Notes

    1. Meat: An equal amount of any meatless beef, sausage, or crumbled tempeh can be used.
    2. Spaghetti: I used whole wheat spaghetti but any kind will work (protein, gluten-free, white wheat, etc.)
    3. Veggies: If adding extra veggies like bell peppers or mushrooms, I recommend sauteing them with the meat. 
    4. 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.
    Check out my YouTube video for One Pot Vegetarian Spaghetti for step-by-step video instructions.

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    Serving: 1servingCalories: 386kcalCarbohydrates: 54gProtein: 22gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1004mgPotassium: 806mgFiber: 8gSugar: 10gVitamin A: 2392IUVitamin C: 17mgCalcium: 70mgIron: 3mg

    More 30 Minute Vegetarian Recipes

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    70 shares

    Reader Interactions

    Comments

    1. Janet R

      August 09, 2022 at 6:09 pm

      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!

      Reply
      • Cassidy Reeser

        August 10, 2022 at 8:11 am

        Thanks so much for the review! 🙂

        Reply
    2. Estelle Astaire

      August 08, 2022 at 12:06 am

      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!

      Reply
      • Cassidy Reeser

        August 08, 2022 at 8:02 am

        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! 🙂

        Reply
    3. Amber Savage

      January 08, 2022 at 1:03 pm

      Question, any concerns with doubling this recipe?

      Reply
      • Cassidy Reeser

        January 10, 2022 at 11:00 am

        I don't see any problems with doubling it. Enjoy!

        Reply
    4. Michelle

      December 02, 2021 at 1:09 pm

      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!

      Reply
      • Cassidy Reeser

        December 02, 2021 at 6:08 pm

        Love it! Thanks for the review!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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