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Image of two bowls of pasta on a white wood table top, with salt on the side

One Pot Mushroom Spaghetti

This simple dinner of One Pot Mushroom Spaghetti will have you satiating your evening hunger in no time! Recipe reprinted with permission, from Mindful Vegan Meals by Maria Koutsogiannis. Copyright 2018 Page Street Press
Course Dinner, Entree
Cuisine Dairy-free, Fusion, Nut-free, oil-free, Plant-based, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Maria Koutsogiannis from FoodByMaria


  • 14 ounces (400 g) dried spaghetti
  • 2 cups (192 g) cremini mushrooms sliced thinly
  • 1 large yellow onion finely chopped
  • 1 cup (180 g) fresh tomatoes roughly chopped
  • 1/2 cup (30 g) fresh cilantro chopped
  • 3 tablespoons (54 g) nutritional yeast
  • 3 cloves garlic minced
  • 1 tablespoon (10 g) ground paprika
  • 1 tablespoon (10 g) ground coriander
  • Dash of chili flakes or to preference
  • Salt and pepper to taste
  • 4-6 cups (1-1.5 L) water
  • 7 ounces (200 ml) light coconut milk


  • Put the spaghetti, mushrooms, onion, tomatoes, cilantro, nutritional yeast, garlic, paprika, coriander, chili flakes, salt and pepper, and 4 cups (1 L) of water in a deep pot. Bring to a boil, then adjust heat to medium and cook for 30 minutes with the lid on.
  • As the pasta cooks keep an eye on it, and gradually add extra water to avoid burning. When your pasta reaches just  before al dente add the coconut milk and cook for 5 minutes. Stir a lot at this point to make the pasta super creamy! That's it - you can thank me later!