Can I use regular spaghetti instead of gluten-free?

Yes. This recipe works with any spaghetti variety. Adjust cook time slightly if using a different pasta shape or thickness.

How do I prevent the pasta from sticking?

Stir frequently during the first 10 minutes of cooking, and ensure you're using enough liquid. If using oil-free, substitute vegetable broth and add more as needed to maintain a sauce consistency.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened.

What can I substitute for cremini mushrooms?

White button mushrooms work as a direct 1:1 swap. Alternatively, use portobello (sliced thinner), oyster, or shiitake mushrooms.

Is this recipe oil-free?

The base recipe uses olive oil, but it can be made oil-free by substituting vegetable broth or water and stirring frequently to prevent sticking.

Easy 1-Pot Vegan Spaghetti (30 Minutes)

Name: Easy 1-Pot Vegan Spaghetti (30 Minutes)
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 6 servings
Cuisine: Gluten-Free
Ingredients: 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; 1 ½ cups water; 12 oz. dry gluten-free spaghetti; 1 big handful spinach or other green of choice ((optional)); 1/2 cup roughly chopped fresh basil; Vegan parmesan cheese

CookOSBeta

Easy 1-Pot Vegan Spaghetti (30 Minutes) | CookOS

Ingredients

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
1 ½ cups water
12 oz. dry gluten-free spaghetti
1 big handful spinach or other green of choice ((optional))optional
1/2 cup roughly chopped fresh basil
Vegan parmesan cheese

14 Ingredients

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Instructions

1
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.
2
Add garlic, mushrooms, bell pepper, and salt and stir. Sauté, stirring frequently, until softened and slightly caramelized ~5-7 minutes.
3
Add the oregano and red pepper flakes and stir until fragrant, about 1 minute.
4
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.
5
Add optional greens at this time if desired. Then cover the pot, reduce heat to low, and simmer for 13 minutes, stirring twice.
6
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.
7
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.