One-Pot Spaghetti with Mushrooms and Spinach

To make one-pot spaghetti with mushrooms and spinach, start by heating olive oil in a medium pot. Sauté chopped onion and sliced mushrooms until tender, then add minced garlic and seasonings. Pour in canned fire-roasted tomatoes and vegetable broth, bring to a boil, and add thin spaghetti noodles. Cover and cook until the noodles are tender, then stir in fresh spinach and Parmesan cheese before serving.

Yes, this one-pot spaghetti with mushrooms and spinach is vegetarian-friendly! It uses vegetable broth and fresh vegetables, making it a great option for those following a vegetarian diet. Just ensure that the Parmesan cheese used is vegetarian-friendly, as some brands may contain animal rennet.

If you're looking for a substitute for Parmesan cheese in this one-pot spaghetti, you can use nutritional yeast for a dairy-free option, or try crumbled feta or goat cheese for a different flavor. For a vegan alternative, consider using a store-bought vegan Parmesan or simply omit the cheese altogether.

To store leftover one-pot spaghetti, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2-3 months. When reheating, add a splash of vegetable broth to help restore moisture.

One-pot spaghetti with mushrooms and spinach pairs wonderfully with a simple side salad, garlic bread, or roasted vegetables. You could also serve it with a light white wine or sparkling water for a refreshing complement to the meal.