One Pot Pasta
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.
- 2 Tablespoons olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 8 oz mushrooms chopped
- 1 Tablespoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground pepper plus more to taste
- 1 14 oz can diced tomatoes
- 1 24 oz jar pasta sauce I used Rao’s tomato basil
- 2 cups vegetable broth
- 8 oz uncooked spaghetti
- ½ cup basil chopped, plus more for serving
- 2-3 cups fresh spinach
- Freshly grated parmesan cheese for serving
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.
Serving: 1/4 recipe | Calories: 421kcal | Carbohydrates: 58g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1096mg | Potassium: 1058mg | Fiber: 6g | Sugar: 10g