This vegetarian spaghetti with mushrooms, spinach, and tomatoes is a quick and healthy one-pot meal, ready in just 25 minutes!
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 (8 oz.) package button mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 10 oz. thin spaghetti noodles (whole wheat preferred)
- 3 cups fresh spinach or baby spinach
- ¼ cup grated Parmesan cheese, plus extra for serving (see notes)
For Serving:
- ¼ cup fresh chopped basil or parsley (optional)
INSTRUCTIONS
- Heat olive oil in a medium pot over medium heat. Add the onion and mushrooms, and sauté for 5-7 minutes until tender, and most of the mushroom liquid has evaporated.
- Add garlic and season with salt, pepper, and red pepper flakes (if using). Sauté for an additional 30 seconds.
- Increase the heat to high, then pour in the canned tomatoes and vegetable broth. Bring to a boil.
- Add the spaghetti noodles, stirring until they begin to wilt and fit in the pot. Cover, reduce heat to medium-low, and cook for 5 minutes, ensuring the liquid remains at a low boil.
- Remove the lid and stir in fresh spinach, a handful at a time, until wilted and fully incorporated.
- Remove from heat, cover the pot, and let the spaghetti sit for a few minutes.
- Stir in Parmesan cheese, then taste and adjust seasoning as needed.
- Serve with fresh basil or parsley and extra Parmesan, if desired.
NOTES
- Vegetables: Feel free to add extra veggies like peppers, zucchini, or broccoli. Add them when sautéing the onion and mushrooms, cooking until slightly tender.
- Mushrooms: Substitute cremini or portobello mushrooms for button mushrooms if preferred.
- Non-Vegetarian Option: Add cooked, shredded chicken or rotisserie chicken with the spinach at the end to warm it through. This is a great option for mixing vegetarian and non-vegetarian preferences.
- Cheese: For a strictly vegetarian option, check Parmesan labels or substitute with an Italian-style hard cheese. To make the recipe vegan, swap in nutritional yeast or your favorite vegan cheese instead of Parmesan. For extra cheese, stir in 1-2 cups of mozzarella.
- Noodles: Whole wheat spaghetti works well, but regular or gluten-free spaghetti, or even bean-based pasta, can be used. Just adjust the cooking time as needed.
- Leftovers: Store leftover veggie spaghetti in a covered container in the fridge for up to 4-5 days. Reheat individual portions in the microwave, adding a splash of broth or water and extra Parmesan if needed.
