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Vegan One Pot Spaghetti with Vegetables

Vegan One Pot Spaghetti with Vegetables: A Colorful Delight

Enjoy a Vegan One Pot Spaghetti with Vegetables, a nourishing and flavorful dish, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Whole Wheat Spaghetti Can substitute with gluten-free pasta
For the Vegetables
  • 1/2 small Zucchini Yellow squash can be substituted
  • 1/2 small Eggplant Replace with mushrooms if preferred
  • 1 Yellow Bell Pepper Any color bell pepper can be used
  • 1 Red Onion Yellow onion or shallots can be substituted
  • 2 cloves Garlic Minced; garlic powder can be used in a pinch
  • 1 cup Cherry Tomatoes Halved; canned diced tomatoes are an alternative
  • 1/2 cup Broccoli Cut into florets; cauliflower can be used instead
  • 1 handful Kale Roughly chopped; spinach or Swiss chard can substitute
For the Broth & Seasoning
  • 3.5 cups Vegetable Broth Water can be used if necessary
  • 1 teaspoon Dried Italian Herbs Mix of thyme, basil, rosemary, and oregano can be used
  • Salt & Black Pepper To taste

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, combine uncooked whole wheat spaghetti, zucchini, eggplant, yellow bell pepper, red onion, and minced garlic. Pour in vegetable broth, seasoning generously with dried Italian herbs, salt, and black pepper. Ensure the broth covers the spaghetti completely.
  2. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer for 12-15 minutes, stirring occasionally.
  3. After about 9 minutes of cooking, add broccoli florets and chopped kale into the pot. Gently stir to combine, allowing the vegetables to soften without losing their crispness. Continue cooking until spaghetti reaches desired tenderness.
  4. Taste and adjust seasoning if necessary. Serve warm, allowing the rich sauce to coat the spaghetti. Optionally garnish with fresh herbs or nutritional yeast.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 400IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Stir frequently while cooking to prevent sticking. Ensure the broth covers the spaghetti fully for even cooking. Store leftovers in an airtight container for up to 3 days; reheat with vegetable broth.

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