One-Pot Mushroom & Cherry Tomato Spaghetti

 An easy one-pot mushroom and cherry tomato spaghetti. So much flavour, super easy to make and less washing up. A must-have recipe.

ONE-POT MUSHROOM & CHERRY TOMATO SPAGHETTI

This is a recipe everyone should have up their sleeve, so to speak.

Pasta and vegetables in a tasty sauce cooked in one pan.

Lots of flavour and only one pan to wash instead of two. That has to be a winner.

Begin by cooking the onions and mushrooms, add the pasta, tomatoes and stock and leave it to get on with it, while you do something else or relax.

WHY IS ONE-POT PASTA SO GOOD?

I have to say I am loving one-pot pasta. Here's why:

1. It's a novelty (let's be honest about it).
2. It's easy to make.
3. It tastes great.
4. There's no waiting for water to boil before adding the pasta.
5. You just use one pot and no need to drain the pasta so no colander either.
6. Less washing up!

WHAT YOU NEED TO MAKE MUSHROOM & CHERRY TOMATO SPAGHETTI

Here are the simple ingredients you need to make this one-pot pasta dish.

1. OLIVE OIL - or rapeseed oil
2. ONION
3. GARLIC
4. CHILLI FLAKES - I used just enough to give warmth and a little kick, but if you want it spicy then do add more.
5. MUSHROOMS - I used closed cap white mushrooms, but any standard mushroom would do
6. TINNED CHERRY TOMATOES - use the tinned cherry tomatoes if you can find them (Asda & Lidl sell them) as they have a wonderful sweet flavour and hold their shape well
7. TOMATO PUREE
8. DRIED OREGANO
9. FRESH BASIL
10. SALT & PEPPER
11. SPAGHETTI - I use wholemeal spaghetti, but you could use regular spaghetti 

Love mushrooms? Try this luxurious creamy Vegan Mushroom Carbonara.

CAN'T FIND TINNED CHERRY TOMATOES?

Tinned cherry tomatoes are well worth stocking up on if you can find them.

They are sweet and have a wonderful flavour and hold a lot of their shape during cooking as apposed to tinned chopped tomatoes, which tend to melt away into the sauce as they cook.

If you can't find tinned cherry tomatoes (they are available in the UK currently in Asda & Lidl, although other supermarkets may have them too), you can try these substitutes.

You could use a punnet of cherry tomatoes and passata or you could use tinned chopped tomatoes.

Both options would work well.

MOVE TO WHOLEMEAL SPAGHETTI

I always used standard spaghetti, although I knew wholemeal pasta is a healthier option.

Yep, I've tried wholemeal pasta from time to time. but got complaints from the boys.

This time I have made the change completely and I don't even think they have noticed.

I think maybe spaghetti is a good one to swap first as you don't really notice the difference.

I'll have to experiment with other pasta shapes and see how we get on.

Of course, you may use standard spaghetti if you like, but I urge you to try the wholemeal spaghetti.

WHICH POT IS BEST FOR ONE-POT PASTA?

The secret to one-pot pasta (also called no-drain pasta) is to have the pasta submerged by the sauce or liquid.

It has to lie flat across the pot.

I use a shallow cast-iron casserole pot, but a large frying pan or other broad pot would work well too.

You could use a pot with a smaller circumference but you may need to break the spaghetti in half so it lies flat in the pot, just under the sauce.

TIPS FOR ONE-POT PASTA

Here are some tips for making the best one-pot pasta.

1. For the best flavour, start off the vegetables the same way you would when making soups or sauces, by sauteing the onion and garlic in olive oil, then adding the veg (this will help develop the flavours), before adding the pasta and liquid.
• There are recipes where you chuck it all in, but I think cooking the veg first adds more flavour.
2. The pasta should lie flat just under the sauce or whatever liquid you are using.
3. You don't want too much liquid as the liquid you add becomes the sauce.
4. If you think you have added too much liquid, you could either cook with the lid off or add some flour mixed with water to thicken the sauce. Adding grated cheese will also help thicken a watery pasta sauce.
5. If it looks like there is not enough liquid, you can add a little more at a time. As always it is better to do this gradually so you don't add too much.
6. Cook with the lid on.
7. Give it a good stir after a few minutes to prevent sticking.
8. Dried herbs can be added at the beginning, but fresh herbs should be added just before you serve it.
9. You can use this technique with vegetable stock, a mixture of stock and tinned tomatoes or passata or use a jarred pasta sauce.
10. Frozen veg is best added near the end of cook time, as it will reduce the heat in the pan and frozen veg doesn't need long to heat through. 
• If you added frozen veg at the start it would be soggy by the time the pasta was cooked and would affect the cook time.

Also try my Creamy Cauliflower Chickpea Pasta - the sauce is whizzed up in a blender or food processor or my Vegan One-Pot Pasta with Sausages & Broccoli.

MORE VEGAN SPAGHETTI RECIPES TO TRY

Here are a few more easy vegan spaghetti recipes for you to try:

• Creamy Lemon Basil Spaghetti
• Grilled Aubergine, Asparagus & Chilli Spaghetti
• Kale & Cashew Pesto Spaghetti
• Mushroom Pesto Spaghetti
• Quick Green Spaghetti Sauce
• Quick Red Pepper & Olive Spaghetti
• Sicilian Pesto Spaghetti
• Simple Spaghetti with Olives
• Spaghetti & Beanballs
• Spaghetti Bolognese
• Vegan One-Pot 'Meatball' Spaghetti Bake

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HOW TO MAKE ONE-POT MUSHROOM & CHERRY TOMATO SPAGHETTI

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

• Saute the onion and garlic in olive oil in the pan you are cooking the pasta in.
• Season with the chili flakes, then add the mushrooms.

STEP 2

• Cook the mushrooms until soft, season with salt and pepper. 
• Add the tinned tomatoes, tomato puree, dried herbs and water.

STEP 3

• Give it a good mix, then add the spaghetti.
• Push the spaghetti under the sauce as much as you can.
• Cook until with the lid on until the pasta is cooked. You can lift the lid to give it a stir.

STEP 4

• Give the pasta a good stir, add some fresh basil and serve with vegan style parmesan.
• Enjoy!

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dinner

Italian, vegan

One-Pot Mushroom & Cherry Tomato Spaghetti

An easy one-pot mushroom and cherry tomato spaghetti. It has so much flavour, it's super easy to make and there's less washing up. A must-have recipe.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBpSvIRQr5xNbwigENH8vzUWwwxkxosS9o6c2UfZz-IRLAItFeoYXjLv6XTL5jFau7gW6-V3Mz6UpGLPFje9FxMONetcOfIp4O9EQx9K3VP6OA4kCSrWaLTKml1BG_XKZ8mT8lQhymBM/s700/One-Pot+Tomato+and+Mushroom+Pasta.jpg2021-08-15

Yield: 4

Author: Jacqueline Meldrum

One-Pot Mushroom & Cherry Tomato Spaghetti

An easy one-pot mushroom and cherry tomato spaghetti. It has so much flavour, it's super easy to make and there's less washing up. A must-have recipe.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp chilli flakes (more if you like)
• 300g (3 cups) mushrooms, sliced
• 400g (14 oz) tin cherry tomatoes (see notes for substitutes)
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 600 ml (2 ½ cups) boiling water
• a handful of fresh basil
• salt and pepper
• 400g (14 oz) wholemeal spaghetti

Instructions

1. In a large pot or frying pan, saute the onion and garlic in the olive oil until soft, then add the chilli flakes.
2. Add the mushrooms, season with salt and pepper and cook until soft.
3. Add the tinned tomatoes, tomato puree, boiling water, salt, pepper and dried herbs, then stir well.
4. Add the spaghetti and press under the sauce.
5. Cook at a medium heat for 15 - 20 minutes with a lid on until the pasta is al dente and the sauce has thickened. You may give it a stir during cooking and add a little more hot water if required.
6. Add the fresh basil, give a good stir and serve with vegan parmesan alternative (optional).
7. Enjoy!

Notes:

• If you can't find tinned cherry tomatoes (they are gorgeous and spotted in the UK in Asda and Lidl), you could use tinned chopped tomatoes and add a spoonful of sugar to help sweeten or a mixture of fresh cherry or other baby tomatoes and passata, with a little sugar again.
• Add more chilli flakes for spicier pasta. I added enough for warmth, just a little kick which is child-friendly.
• If you don't have a wide or lobe enough pot for the spaghetti to lie flat, you can break the spaghetti. You won't have as long noodles to twirl round your fork but it will still taste great.
• You may add a little more hot water if required. The amount I added has been perfect each time I make it, but changes in pot size and heat under the pot could vary a bit.
• If you ever add too much water, you can either cook with the lid off or add a little slurry or flour and water to thicken. Alternatively, grated vegan parmesan style cheese can thicken the sauce.

Nutrition Facts

Calories

240.48

Fat (grams)

4.81

Sat. Fat (grams)

0.70

Carbs (grams)

42.42

Fiber (grams)

5.06

Net carbs

37.36

Sugar (grams)

7.04

Protein (grams)

8.92

Sodium (milligrams)

100.19

Cholesterol (grams)

0.26

https://www.tinnedtomatoes.com/2021/08/one-pot-mushroom-cherry-tomato-spaghetti.html