One-Pan Tomato and Mushroom Pasta with Spinach

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick pasta cooked in a single pan with a rich tomato and mushroom sauce, finished with fresh spinach. This Italian-inspired one-pot recipe, ready in about 30 minutes, pairs spaghetti, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz spaghetti
2 tbsp olive oil
1 medium, diced onion
2 cloves, minced garlic
8 oz, sliced cremini mushrooms
1 (14 oz) can diced tomatoes
1/2 cup vegetable broth
1 tsp dried oregano
1/2 tsp red pepper flakes
2 cups fresh spinach
to taste salt
to taste black pepper
1/4 cup (optional) grated parmesan

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened and translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Add 8 ounces sliced cremini mushrooms to the skillet and cook for 5 minutes until browned and moisture evaporates. Stir in 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes, then pour in 1 (14 oz) can diced tomatoes and 1/2 cup vegetable broth. Simmer for 10 minutes until sauce thickens.
Step 3: Add 8 ounces spaghetti to the skillet, stirring to submerge it in sauce. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and sauce coats strands. Stir in 2 cups fresh spinach and cook for 1 minute until wilted. Season with salt and black pepper, then sprinkle with 1/4 cup grated parmesan if desired.