One Pot Spaghetti with Spinach, Mushrooms, Zucchini, & Peas

Make dinnertime easier with a simple, veggie-packed, ONE POT spaghetti! Because who needs more dishes? Zucchini and mushrooms become crave-ably tender and so delicious after simmering in this dish. And, there’s a whopping 2 cups of spinach in this recipe, that wilts down to almost nothing!

Dinner doesn’t need to be so complicated. Seriously, how did we get to this point in time where we put SO much pressure on ourselves to make an extraordinary dinner every single night? The truth is, most people don’t have such extravagant tastes. I LOVE an ordinary dinner—a simple, easy, healthy meal. Oh, and I don’t like to do dishes. If this is you, too, then jump on the one pot spaghetti train!

One Pot, Zero Problems

One pot dinners make it possible to get a ton of flavor into my meal, with very little work—and dishes. After all, it all goes into one single pot! In this one pot spaghetti, I get plenty of veggies in (quite a lot of veggies, actually). And, they’re served up in a wholesome, filling pasta dish that’s completely vegan!

Best of all, once you have the ingredients prepped, this one pot spaghetti can be done in about 20 minutes. Great for meal prepping on the weekend, so you have a healthy dinner ready for the week ahead. Or, prep just the ingredients so they’re ready to toss into the pot for a freshly cooked weeknight meal!

Personally, I like to use gluten free and wheat free alternatives for pasta, like quinoa pasta or bean pastas. But, any pasta variety that you prefer will work just as well. Also, you totally don’t have to use spaghetti noodles—choose your favorite shape!

Make This One Pot Spaghetti Your Own!

Adding some fresh herbs, like the thyme in this recipe, can really boost the flavor. And, you can totally use dried herbs if you don’t have fresh or want to buy it for the one meal. But, when it comes to healthy cooking, herbs can go a long way! They’re a simple flavor source and a healthy and alternative to the typical processed fat additives and flavorings.

And, to really kick up the flavor, try using vegetable broth instead of water. This will infuse into the veggies and pasta, bringing the whole one pot spaghetti full circle!

Finally, you’ll add your spinach at the very end of cooking. Now, this can be intimidating because it feels like a lot of spinach… But, trust me, it’s going to wilt down to nothing! Add it to the pot, give it a stir, and cover for a few brief minutes. Then, you’ll return to your one pot spaghetti surprised by how little spinach that actually was! And, you know me, I’m all about sneaking in the veggies…

For More Healthy Vegan Recipes Like this One…

…check out my 100+ Healthy Vegan Recipes eBook!

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One Pot Spaghetti

One Pot Spaghetti

  • Author: Alyssia Sheikh
  • Total Time: 20 minutes
  • Yield: ~8 cups



2 tsp avocado oil
½ cup onion, chopped
2 cloves garlic, minced
1 lb (16 oz) spaghetti (or pasta of choice)
1 lb (16 oz) mushrooms, sliced
2 zucchini, sliced/quartered
⅔ cup peas
2 sprigs fresh thyme
¾ tsp salt
4½ cups water or vegetable broth
2 cups spinach
¼ cup almond milk, or milk of choice


  • In a pot over medium heat, sauté onions and garlic in a bit of oil.
  • Add spaghetti, mushrooms, zucchini, peas, thyme, salt, and water.
  • Bring to a boil. Turn down to a simmer and sit uncovered until the pasta is cooked through and liquid has reduced (10-12 minutes).
  • Stir in spinach and almond milk and cook until spinach has wilted (2-3 minutes).
  • Serve and enjoy!
  • Cook Time: 20 minutes


  • Serving Size: 1 cup
  • Calories: 259
  • Sugar: 5
  • Fat: 4
  • Carbohydrates: 48
  • Fiber: 4
  • Protein: 12