One-Pot Mushroom Spaghetti

A tasty weeknight meal, ready in fewer than 30 minutes, and made in just one pan

This flavor-packed, clean-up-free dinner is so tasty, no one will believe how many shortcuts you used to make it.

This recipe is courtesy of Prego Farmers’ Market.

4
Servings
499
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon canola oil
  • 6 Ounces mushrooms, sliced
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon freshly ground black pepper
  • 23 1/2 Ounces marinara sauce, such as Prego Farmers’ Market Classic Marinara Sauce
  • 2 Cups water
  • 8 Ounces spaghetti
  • 1/4 Cup shredded Parmesan cheese
  • 1/2 Cup fresh basil leaves, roughly chopped

Directions

Heat the oil in a large saucepan set over medium-high heat. Add the mushrooms, salt, and black pepper, and cook for 5 minutes until the mushrooms are tender, stirring occasionally.

Add the sauce, water, and spaghetti to the pan and bring to a boil. Cover the pan. Reduce the heat to medium-low and cook for 20 minutes, or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil. Serve immediately.

Nutritional Facts

Total Fat
21g
30%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
64mg
21%
Carbohydrate, by difference
54g
42%
Protein
25g
54%
Vitamin A, RAE
321µg
46%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
107µg
100%
Calcium, Ca
522mg
52%
Choline, total
9mg
2%
Fiber, total dietary
6g
24%
Folate, total
80µg
20%
Iron, Fe
9mg
50%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
391mg
56%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
1157mg
77%
Water
257g
10%
Zinc, Zn
3mg
38%