One-Pot Spaghetti Recipe (inspired by Megan Markle’s recipe)

This One Pot Spaghetti Recipe is made with fresh produce and white beans that cooks into a delicious creamy sauce right in one pot! It’s a light yet satisfying dish is perfect for warm-weather dinners and comes together in under 30 minutes with minimal cleanup.

Dairy Free, Egg Free, Nut Free

I’m not really sure why people give Megan Markle such a hard time, but I’m a semi-fan. I think she has some good ideas and I loved Suits, so I can’t be a hater (nor do I want to be!). One of her ideas that inspired me was her one-pot spaghetti she shared on her Netflix series.

It went a bit viral a few months ago, but I didn’t have time to try it. Then the other day I was thinking about what to make for dinner with just a few groceries I had on hand, and instantly thought – let’s add some Chelsey sparkle to thee Markle one pot pasta dinner!

This One Pot Pasta Recipe is…

• Super easy to make for home cooks of all levels
• Loaded with flavor
• Made from many pantry staples and ingredients you have at home already
• Mostly plant-based to help boost your fiber intake!
• Freakin’ delicious!!!

Did I mention I gifted this recipe along with a salad to a friend whose husband just had surgery and they LOVED it! I believe the exact quote was “She cooks like this every night?”

But YOU CAN TOO! (I didn’t tell them just how simple it is…)

Ingredients Used to Make This One Pot Spaghetti Recipe

You’ll need a handful of pantry-staple ingredients and some fresh produce to make this recipe, including:

1. Bone Broth or Vegetable Broth is used to cook the pasta and infuse the dish with savory depth. You can use water, but bone broth adds protein, while vegetable broth keeps it plant-based.
2. Olive oil is my oil of choice when sautéing. It adds richness and flavor, while providing heart-healthy unsaturated fats in this dish.
3. Shallots are a red onion’s cousin and a milder, slightly sweet alternative that adds a soft savory base. Swap in any onion you have on hand if you’re not shopping purposely for this recipe.
4. Garlic is essential for adding bold flavor and aroma (duh!). Feel free to add more garlic to your taste preferences.
5. Grape or Cherry Tomatoes bring juiciness, sweetness, and a burst of summer freshness, while providing the base for the sauce. This is the perfect recipe for when your tomatoes are about the shrivel and go bad because you won’t notice once they’re cooked.
6. Dried oregano adds classic Italian herb flavor. I add oregano to almost everything Italian-style because it adds so much earthy flavor.
7. Linguine or spaghetti is my pasta of choice in this recipe because it cooks quickly. I actually used linguine in the pictures because I love that it’s a flat, wide pasta that absorbs flavor well.
8. Cannellini Beans are my favorite bean to add fiber and protein, plus a heartiness to this dish, without meat. My husband actually asked if I added cheese or cream to the dish (which I didn’t – he’s not a cheese fan, if you can believe it!) because the beans pop and make it super creamy!
9. Fresh basil contributes bright, herbal notes and summer flair. You’ll cook down the basil while the pasta cooks so it gets infused with the flavor. Add more on top for a fresh pop of flavor and color at the end.
10. Chopped kale or any other greens add more nutrition, color, and texture. Add them at the end so they beautifully wilt into the hot pasta without getting too soggy.
11. Parmesan cheese is an optional finish to the dish with a salty, umami-rich touch. Skip if you’re 100% plant-based, but it’s delish!

Kitchen Tools Needed to Make One-Pot Spaghetti

• Small saucepan (to boil broth)
• Large deep skillet or oval Dutch oven with a lid – make sure it’s big enough to fit the length of spaghetti! This is one I used in the pictures and video for this recipe. It’s such a versatile pan!
• Knife and cutting board to prep your ingredients
• Measuring cups and spoons
• Wooden spatula for sauteing

How to Make One-Pot Spaghetti

The beauty of this recipe is that it’s all made in 1 pot! Here’s how you make it…

First, boil the broth.

In a small saucepan, heat the bone broth or vegetable broth until boiling. This helps the pasta cook evenly once added to the main pot.

Next, sauté the aromatics, tomatoes and spices.

In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add shallot, garlic, tomatoes, oregano, salt, and pepper. Sauté for 3–5 minutes, or until the tomatoes start to soften and release juices.

Add the pasta and flavor boosters.

Lay the linguine in the skillet and pour the hot broth over it. Add the cannellini beans and fresh basil leaves.

Cook!

Cover the pot and cook for 5 minutes, allowing the pasta to start softening and absorb the broth. Remove the lid and gently stir. Continue to cook for another 5–6 minutes, stirring occasionally, until the pasta is tender and the broth has mostly absorbed.

Stir in greens and (optional) cheese.

Add chopped kale or your preferred greens, stirring until wilted. Optionally, sprinkle with parmesan cheese and serve hot.

FAQs About This One-Pot Spaghetti Recipe

Can I make this recipe vegan?

Yes! Simply use vegetable broth and skip the parmesan cheese or use a dairy-free alternative.

What other greens can I use instead of kale?

Spinach, swiss chard, or arugula would all work well and wilt quickly into the hot pasta.

Can I use a different type of pasta?

Yes, just keep in mind cooking time may vary slightly. Thin spaghetti or fettuccine would also work well, but avoid angel hair pasta as it’s too delicate for this recipe.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen it up.

Can I add more protein?

Absolutely! Grilled chicken, shrimp, or tofu would all be great additions, especially if you’re looking to stretch the dish for more servings.

Other pasta recipes you may enjoy:

• Lemon Shrimp Pasta
• Broccoli Pesto Pasta
• Bruschetta Pasta Salad

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