one pot tomato spaghetti

One Pot Tomato Spaghetti

One Pot Tomato Spaghetti


  • 200g spaghetti ( I used wholewheat)

  • Good glug of olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, very finely chopped or grated
  • 1 courgette, very finely chopped or grated
  • 2 garlic cloves
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp sugar (or maple syrup)
  • 2-3 cups vegetable stock (about 500-750ml)
  • Herbs – a pinch of dried or fresh parsley / basil / oregano or mix of italian herbs (optional)
  • Salt / pepper (to season)
  • Handful of spinach (optional)


  1. Add a glug of olive oil to a large saucepan. 
  2. Place over a medium heat and add the onion. Cook for 3 minutes or so, until translucent.
  3. Add the garlic, carrots and courgette and cook for a further minute.
  4. Add the tinned tomatoes, tomato puree, sugar, and 2 cups of vegetable stock. Bring to the boil and then simmer for 15 minutes. 
  5. Add the herbs (if using) and the spaghetti and cook for another 15 minutes or until the spaghetti is cooked to your liking, stirring regularly and adding a bit more of the reserved cup of stock if needed to thin the sauce to desire consistency (I only needed to add a touch more right at the end).
  6. Throw in the spinach (if using) for the last minute or so of cooking and keep stirring until it wilts into the sauce.
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