Description
One-pot vegan cheese spaghetti made in 20 minutes with creamy dairy-free parmesan and simple pantry ingredients.
Ingredients
75 g dry spaghetti (gluten-free if needed)
1 tsp olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 cup vegetable broth (low-sodium preferred)
3/4 cup marinara sauce (no-added-sugar)
2 tbsp vegan parmesan (or 1 tbsp dairy-free cream cheese)
Salt and black pepper to taste
Fresh basil for garnish (optional)
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant.
2. Break spaghetti in half and add to the pot. Pour in vegetable broth and marinara; stir to coat.
3. Bring to a lively simmer and cook 8–10 minutes, stirring every 1–2 minutes. Add splashes of broth if it gets too dry.
4. When spaghetti is al dente and sauce is glossy, reduce heat and stir in vegan parmesan (or cream cheese) until melted and creamy.
5. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and extra vegan parmesan if desired. Serve hot.
Notes
Stir frequently to prevent sticking.
Use high-quality vegan cheese for best melt and flavor.
Add baby spinach or mushrooms in the last 2 minutes for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 5
- Protein: 12
- Cholesterol: 0
Keywords: vegan cheese spaghetti, one-pot vegan pasta, dairy-free spaghetti