One-pot vegetarian spaghetti

• Vegetarian

• Produce

  • 1 (8 oz. package Button mushrooms
  • 2 cloves Garlic
  • 1 (14.5 oz. can Tomatoes, fire-roasted
  • 1/2 Yellow onion, medium

• Canned Goods

  • 2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 10 oz Spaghetti noodles, thin

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on familyfoodonthetable.com

Description

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 1 (8 oz.) package button mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups low-sodium vegetable broth
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 10 oz. thin spaghetti noodles (I use whole wheat)
• 3 cups fresh spinach or baby spinach
• 1/4 cup grated Parmesan cheese, plus extra for serving
• For serving: 1/4 cup fresh chopped basil or parsley (optional)

Directions

• Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
• Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
• Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
• Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
• Remove lid and add fresh spinach, a couple of handfuls at a time, stirring to get the spinach mixed in and wilted.
• Remove from heat and let spaghetti sit, covered, for a few minutes
• Stir in Parmesan cheese, taste and adjust seasonings.
• Serve with fresh basil or parsley and extra Parmesan cheese, if desired.