An easy 15 minute recipe for lazy nights when you crave some pasta goodness which comes through best in spaghetti! This Mushroom Spaghetti Aglio Olio is a really quick and comforting meal involving really less ingredients. Its perfect for meatless weeknights!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Portions
Calories: 351kcal
Ingredients
60ml extra virgin olive oil
8 glove garlic, thinly sliced
1 red pepper, sliced (optional)
250 g oyster mushrooms
1/2 cup (roughly) chopped parsley
2 tablespoons of salted vegan butter
60g vegan parmesan
200 g spaghetti
salt + pepper, to taste
Instructions
Cook the pasta in a large pot of salted, boiling water according to the package directions.
Separate the oyster mushrooms and cut off the stems.
In a skillet over medium heat, add the oil and then the mushrooms. Cook without interruption until one side is browned (about 3 minutes). Discard and continue cooking for a minute or two.
Reduce the heat and add the garlic and paprika. Cook the garlic until golden. Season.
Cook the pasta until it is almost al dente. Drain the pasta, reserving about 60 ml of cooking water.
Add the pasta and cooking water to your pan along with the mushrooms and garlic. Add vegan butter, parsley, and parmesan. Continue cooking for a minute, stirring to make sure everything is combined.
Divide into two bowls, top with more vegan parm and enjoy!
Nutrition
Calories: 351kcal | Carbohydrates: 51g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg
