A quick and easy one pot pasta recipe made with mushrooms, spinach, diced tomatoes and spaghetti noodles. It’s flavorful, comforting and cooks up in just 30 minutes.
Introducing your new favorite dinner recipe: one pot pasta!
When making pasta I always find myself with 2-3 different pots and pans on the stove going at the same time – one to cook the noodles, one to heat the sauce and one to cook either veggies or a protein to serve alongside the pasta. That’s too many dishes to clean at the end of the night if you ask me! Cue this one pot pasta recipe!
mushrooms – I love the mushrooms in this dish because it not only adds nutrients, but also a nice texture and more substance. I used cremini mushrooms (also known as button mushrooms) in this recipe but feel free to use your favorite variety instead.
Italian seasoning – a blend that usually consists of dried herbs like rosemary, thyme, basil, oregano, marjoram, etc. You can find this at your local grocery store or make your own.
salt and pepper – to bring all the flavors together.
diced tomatoes – one 14oz can of diced tomatoes is all you’ll need! Feel free to use your favorite variety of tomatoes. I bet fire-roasted tomatoes would be delicious.
marinara sauce – instead of cooking the pasta sauce separately we’re cooking the noodles directly in the sauce! I love Rao’s tomato basil pasta sauce because it’s made with simple, natural ingredients and has no added sugar! That said, feel free to use your favorite brand of store-bought sauce or make homemade sauce!
vegetable broth – when combined with the pasta sauce it creates the liquid for cooking the spaghetti noodles. I used vegetable broth instead of water because it adds a wonderful flavor to the sauce.
spaghetti – for the pasta we’re using spaghetti noodles.
spinach – the perfect leafy green for this dish.
fresh basil – fresh basil really elevates the flavors of this dish.
parmesan – fresh parmesan is the perfect garnish for pasta dishes. It adds a great savory flavor and some saltiness to this dish. I recommend using fresh parmesan cheese versus using pre-shredded or pre-shaved cheese.
Substitutions & Notes
Vegetables: I like the combination of mushrooms and spinach in this dish, but feel free to use what you have on hand! Zucchini, bell peppers or kale would be good alternatives.
Pasta: I’ve only made this dish with spaghetti noodles, but I bet other varieties of pasta would work like angel hair pasta, macaroni, penne or rigatoni. Just note that the cook time will likely be different if you use another variety of pasta.
Gluten-free: I haven’t tried this recipe with gluten-free pasta so I’m not sure how it would turn out cooking directly in the sauce and I have a feeling it might result in pasta noodles that are too mushy. Let me know if you decide to try a gluten-free alternative in the comments below!
Parmesan: You can easily skip the parmesan to make this dish vegan, or better yet, make my vegan parmesan! I’ve also been loving the Violife just like parmesan wedge recently, so that would be a great dairy-free alternative.
Broth: Feel free to use bone broth, chicken broth or water instead of the veggie broth! Just note that if you use water you might want to add a touch more seasonings since the broth adds extra flavor.
Add the diced tomatoes, pasta sauce and vegetable broth. Bring the mixture to a boil. Once boiling, add spaghetti to the tomato sauce. Press the noodles down with a spatula or wooden spoon to submerge pasta fully in the liquid.
Cover and reduce heat to medium-low and simmer for 15-17 minutes or until pasta is al dente. Check the pasta halfway through and stir with tongs to make sure the pasta isn’t sticking to the bottom of the pan. Once cooked, turn off heat and mix in the basil and spinach. Once spinach has wilted serve pasta immediately and top with freshly grated parmesan cheese and fresh basil leaves.
What to Serve With One Pot Pasta
This dish is definitely a full meal on its own, but if you want to serve it with a side or protein here are some ideas:
Garlic bread: Pasta + garlic bread = a match made in heaven.
Wine: I know wine isn’t technically a side dish, but a glass of red wine would pair perfectly with this dish. If you’re serving this dish to a group you could make a batch of my mulled wine or red sangria.
Tips For Success
Make sure to press the spaghetti down with a spatula or wooden spoon to submerge the pasta in the liquid fully!
If your pot or pan is not wide enough to fully submerge the noodles, break the spaghetti in half before cooking otherwise it won’t cook evenly.
Make sure to stir your pasta halfway through cooking to ensure that the noodles aren’t sticking to the bottom of your pot otherwise they will burn. Only speaking from experience here!
How to Store Leftovers
This dish works well for meal prep because it stores nicely in the fridge. I suggest storing any leftovers in an airtight sealed container in the refrigerator for 4-5 days. To reheat, add some pasta to a skillet and heat on the stove over medium heat until warmed throughout. You might need to add a splash of water to ensure the noodles don’t stick to the pan. You can also microwave leftovers if you’re in a rush!
Be sure to check out the full collection of dinner recipes on EBF!
One Pot Pasta
5 from 8 votes
A quick and easy one pot pasta recipe made with mushrooms, spinach, diced tomatoes and spaghetti noodles. It's flavorful, comforting and cooks up in just 30 minutes.
124 ozjar pasta sauce, I used Rao’s tomato basil
2cupsvegetable broth
8ozuncooked spaghetti
½cupbasil, chopped, plus more for serving
2-3cupsfresh spinach
Freshly grated parmesan cheese, for serving
Instructions
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.
Add mushrooms, Italian seasoning, salt and pepper and saute for 3-4 more minutes until mushrooms are tender.
Add diced tomatoes, pasta sauce and vegetable broth. Bring mixture to a boil.
Once liquid is boiling add spaghetti. Press the spaghetti down with a spatula or wooden spoon to submerge the pasta in the liquid. If your pot or pan is not wide enough to fully submerge the noodles, break the spaghetti in half before cooking.
Cover and reduce heat to medium-low and simmer for 15-17 minutes or until pasta is al dente. Check pasta halfway through and stir with tongs to make sure the pasta isn’t sticking to the bottom of the pan.
Once pasta is cooked, turn off heat and stir in basil and spinach until wilted.
Serve pasta immediately and top with fresh parmesan cheese and fresh basil.
Of course. I would recommend making the shrimp in a separate pan before adding to the pasta. If you give this recipe a try, I’d love to know how it works out for you!
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Leave a Comment
Absolutely delicious and easy to make!
Yay! I am excited you are enjoying this recipe, Deb! Thank you for sharing your review & star rating, I so appreciate it.
Can it be added with shrimp?
Of course. I would recommend making the shrimp in a separate pan before adding to the pasta. If you give this recipe a try, I’d love to know how it works out for you!