Description
A quick and easy one pot vegan pasta recipe that combines pasta, vegetables, and a flavorful tomato sauce all cooked together for a delicious and comforting meal.
Ingredients
12 ounces dry spaghetti pasta
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 can (14.5 ounces) diced tomatoes with juice
4 1/2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh baby spinach
1/4 cup fresh basil leaves, chopped
Instructions
In a large wide pot or deep skillet, combine the dry spaghetti, olive oil, sliced onion, sliced garlic, dried oregano, dried basil, red pepper flakes, diced tomatoes with juice, vegetable broth, salt, and black pepper.
Bring the mixture to a boil over high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce heat to medium and simmer uncovered, stirring frequently, until the pasta is cooked al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
Stir in the fresh baby spinach and cook for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the chopped fresh basil leaves.
Serve immediately, optionally garnished with extra fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes