Oven Cooked Mediterranean Mushroom Spaghetti

/Oven Cooked Mediterranean Mushroom Spaghetti

Oven Cooked Mediterranean Mushroom Spaghetti

This oven cooked Mediterranean Mushroom Spaghetti makes lunch or dinner a breeze! It’s a one pot dish, so just layer everything in a baking dish and let it cook. So simple, so tasty. Enjoy!

Oven Cooked Mediterranean Mushroom Spaghetti
Servings Prep Time
2Serves 5minutes
Passive Time
Votes: 12
Rating: 4.58
Rate this recipe!
Print Recipe
oven baked Mediterranean mushroom spaghetti
Servings Prep Time
2Serves 5minutes
Passive Time
Votes: 12
Rating: 4.58
Rate this recipe!
Print Recipe
oven baked Mediterranean mushroom spaghetti
Servings: Serves Units:
  1. Preheat oven to 190C / 380F.
  2. Layer all of the ingredients in a baking dish in the order written given. Finish by spreading the lemon slices over the top.
  3. Bake for 30 mins and stir through to break up the spaghetti. Bake for another 5 to 10 minutes until spaghetti is cooked to your liking.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

TIP: Also great with Macaroni!

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By |2016-11-30T15:26:11+10:00November 26th, 2016|Recipe|20 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Melynda Mills November 26, 2016 at 1:33 pm - Reply

    This is dinner tonight. It is freaking amazing! And it was so easy and quick to put together. Thanks, Anja. You’re the best!

  2. Robyn Rietdijk November 29, 2016 at 7:36 am - Reply

    Love all of your recipes. Please keep them coming.

  3. Melissa McCullough Palombo November 30, 2016 at 4:18 am - Reply

    What dried mixed herbs did you use in this recipe and how much?

    • Anja December 19, 2016 at 10:12 am - Reply

      As per the recipe I use 2 tsps worth of Italian mixed herbs (dried parsley, basil and rosemary)

  4. Robyn Rietdijk December 5, 2016 at 2:41 pm - Reply

    Cooked this recipe with Soba noodles and it was lovely.Today I am cooking it with whole meal Penne pastaand I’m sure it will be just as good Thank you for your recipes.

  5. Pam McCoy January 9, 2017 at 10:04 am - Reply

    I am making his now. It is ready for the oven. I am so looking forward to eating it! I love your recipe’s Anja!

  6. Debbie Bullard March 19, 2017 at 5:11 am - Reply

    Greetings from Canada. Just wanted to say thank you for this recipe. My husband and I have just had it for lunch and it was delicious. We have now printed out several of your recipes to try and we will definitely be coming back to your site. We have changed our diet due to some health issues of my husband and have both been better for it. He has lost over 50 pounds over a 3 month period and I have lost 25 pounds in 3 1/2 weeks. Again thank you.

    • Anja May 18, 2017 at 5:22 pm - Reply

      Fantastic! Well done on your journey to health!

  7. Adai March 26, 2017 at 9:56 pm - Reply

    Anja, thank you for your recipes. I look for vegan recipes that my meat loving husband will eat and yours certainly fit the bill!

    • Anja May 18, 2017 at 4:51 pm - Reply


  8. Melisa May 25, 2017 at 7:27 am - Reply

    Can this recipe be made with rice noodles? I LOVE your recipes, Anja! They have made my transition to the starch solution lifestyle so much easier…I am cooking for our family of 7 and easy, delicious recipes (like yours) are my sanity! 🙂

    • Anja May 25, 2017 at 1:19 pm - Reply

      I haven’t tried… but it would cook a lot quicker

  9. Nancy June 4, 2017 at 9:57 am - Reply

    YUM! It was too hot to light the oven today, so I made this in a large non stick skillet with glass cover, on the stove, and it came out amazing! I used medium shell pasta instead of spaghetti because that’s what I had, and I layered the ingredients as described in the recipe. The only thing I added to the layering was some fresh basil. I cooked it on medium heat, covered for about 20 minutes, then stirred it up. I took the cover off when the pasta was nearly done so the remaining liquid would cook off. Sorry, I didn’t really time it, I just kept an eye on it in case I needed to either add more stock, or to take off the cover to evaporate some liquid. I didn’t end up adding any stock, but I did have to let some evaporate, after which it was perfect. When it was done I threw a handful of nutritional yeast over all, and it was delicious! This is going on my regular rotation. Thank you! So good and so easy!

  10. MaryK August 2, 2017 at 6:55 pm - Reply

    I am anxious to try this! Plan on cutting liquid a bit and using zoodles.

  11. Mary Knowlson September 23, 2017 at 1:01 pm - Reply

    I fixed this for dinner tonight………it’s amazing! Best spaghetti I’ve ever had in all my 74 yrs. One thing tho’……I forgot to add the soy sauce. I’m thinking it really didn’t need it. Next time I will add it in and see if it makes any difference……..and there will be a next time……………because this recipe will become a favorite in my house. Thank you Anja
    P.S. I love your cookbook VEGAN MADE EASY.

    • Anja September 26, 2017 at 9:24 am - Reply

      I’m so glad you love this recipe as much as I do… and the cookbook! x

  12. Lynn October 23, 2017 at 11:38 am - Reply

    Hello from Chicago! This is the best site I’ve found for plant based cooking.. Love the inventiveness of the recipes, your free-wheeling way with spices and herbs, and the videos you provide. Tried the spaghetti tonight. Delicious! Adjusted my oven to 400 degrees for second baking and pulled out after 15 minutes for perfect finish. Thanks for your work in elevating Vegan cuisine.

    • Anja October 23, 2017 at 1:13 pm - Reply

      Thank you so much for your wonderful feedback. Much appreciated and so glad you like my website 🙂

  13. Casandra January 3, 2018 at 4:17 pm - Reply

    Hi Anja, Thank you for all of your great videos and recipes! For health reasons I have recently switched to a plant-based diet, and your site has been an invaluable resource. Tonight I tried the Oven Cooked Mediterranean Mushroom Spaghetti, and the flavor was great. I will definitely be attempting the recipe again, but I am struggling with the gluten free noodles. The ones I used tonight did not turn out very well, and I was wondering if you have a specific brand/type you favor or any advice on how prepare gluten free pasta?

    • Anja January 9, 2018 at 1:51 pm - Reply

      Thanks for your feedback. Maybe try cooking your pasta a few minutes less. They can go gluggy very quickly. Alternatively you could also try to make some raw zucchini noodles by spiralizing fresh zucchini.

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