4
4 ratings

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.

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
Servings4
Calories Per Serving392
Total Fat12g18%
Sugar11gN/A
Saturated3g14%
Cholesterol5mg2%
Protein14g28%
Carbs57g19%
Vitamin A23µg3%
Vitamin B120.1µg1.7%
Vitamin B60.1mg6.8%
Vitamin C3mg5%
Vitamin D0.1µgN/A
Vitamin E0.7mg3.6%
Vitamin K15µg19%
Calcium156mg16%
Fiber4g14%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron2mg11%
Magnesium40mg10%
Monounsaturated3gN/A
Niacin (B3)3mg13%
Phosphorus195mg28%
Polyunsaturated1gN/A
Potassium278mg8%
Riboflavin (B2)0.2mg13.6%
Sodium925mg39%
Zinc1mg8%