Spaghetti with Spinach and Mushrooms | Vegetarian Recipe | Vegetarian Times Skip to main content

Spaghetti with Spinach and Mushrooms

Toasting the spaghetti in the oven to bring out a nutty taste, then cooking it in a light vegetable broth gives this dish so much flavor, you won’t even miss the cheese you usually add to pasta.



Ingredient Line: 
8 oz. spaghetti, broken into thirds
Ingredient Line: 
1 15-oz. can low-sodium vegetable broth
Ingredient Line: 
2 Tbs. tomato paste
Ingredient Line: 
1 Tbs. harissa, or 1 tsp. red pepper flakes
Ingredient Line: 
⅛ tsp. saffron threads
Ingredient Line: 
1 lb. mushrooms, quartered
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1 clove garlic, minced (about 1 tsp.)
Ingredient Line: 
1 lb. spinach, coarsely chopped
Ingredient Line: 
1 15-oz. can chickpeas, rinsed and drained


1. Preheat oven to 350°F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

2. Bring vegetable broth, 2½ cups water, tomato paste, harissa, and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.

3. Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.

Nutrition Information: 

12 g
Total Fat: 
3 g
Saturated Fat: 
0 g
51 g
0 mg
490 mg
8 g
4 g
Serves 6

Comments on this Recipe

We made this with gluten free spaghetti and no chickpeas. We topped it with roasted veggies (cauliflower, broccoli, more mushrooms, onions) that had been roasted with olive oil, rosemary and garlic. We loved it. It was a little bland, but some of us actually like the taste of plainer foods. The one family member who can't live without spices enjoyed the texture once he poured hot sauce over it. We'll be making it again -- even the little kids like it.

Dish was okay. Relatively easy to prepare but rather bland.

We've eaten this recipe two days in a row. We excluded the saffron and used the red pepper flakes instead of the harissa. We also did without the chickpeas (I forgot to buy them at the time) and added a medium diced tomato for more color. Also, instead of the 2 1/2 cups of water we used 2 cups and added another 1/2 cup of veggie broth. We also topped with shredded mozzarella but it really tastes delicious without the cheese as well. We also made sure to add just a little salt and pepper...not too much. With the small adjustments we made, it ended up being delicious

Love this dish. I've only made it twice so far but tomorrow will be number three. I love harissa and try to find as many ways to use it as possible.

Used the pepper flakes instead of the harissa. I agree with Jenny, its really bland.

This was amazing! I cooked the spaghetti in no-chicken broth, water, and tomato paste. I didnt toast the noodles nor did I have saffron to add. I sauteed mushrooms, garlic, and spinach then added it to the pot after. I added the chickpeas in with the spaghetti mixture to cook a few minutes. I did add some parmesan and feta cheese to this. so good!

This was ok, not my favorite, but the low calories and low fat made it a lot better! I actually liked it as leftovers better than the first time around. It definitely could have used either more tomato paste or chopped tomatoes b/c it was otherwise pretty brothy.

I fixed this recipe for dinner tonight, and my husband and I were really disappointed. He is diabetic, and this recipe is proposed for "The Ultimate Anti-Diabetes Diet." The dish is too bland and there is little color (unless you count the spinach). We did, however, like the low fat/low calory/low sugar "non-contents" of this recipe, so will try it again. I'm going to add more garlic, some diced roasted carrots, peas and oven-roasted cherry tomatoes the next time.

I made this a couple weeks ago. After reading the reviews I decided to add extra tomato paste, many times the amount of garlic called for, and plenty of MSG. I thought it turned out very well. I'll be making this again, possibly with the addition of caramelized onions and/or broccoli.

Because of the comments of it being "too bland", I decided to add turmeric & cumin and I doubled the garlic and used a little extra red pepper. I also used a mix of mushrooms - portobello, shitake, oyster, and crimini. We found it to be a flavorful meal that felt nourishing. My sig o' is a carnivore and even he found it to be filling -- an unusual feat. He usually says "These veggie dishes are awesome, but they're more side dish than entree...." (Working on it :)

I added quite a bit of flavor as suggested by previous comments, but it was still boring and somewhat bland. With or without enough flavor, I actually found this dish to be almost gross. The chickpeas don't make sense and the other flavors just don't mesh as well as they sound. Will not be making again.

Used Kipp"s seasoning in place of saffron. The noodles were great.