Mushroom Spaghetti
Try this out of the box Mushroom Spaghetti flavoured with vanilla powder and sunflower seed oil.
Servings: 2
Ingredients
- 160 g spelt spaghetti pasta You can use pasta of your choice
- 200 g brown button mushrooms sliced
- 4 cloves garlic thinly sliced
- 2 nos or to taste red chilli deseeded and sliced
- 1 tbsp fresh oregano chopped
- 1 tbsp basil leaves
- 1 nos vegetable stock cube Optional
- 1/3 cup fresh cream
- 1/2 tsp vanilla powder use vanilla paste or vanilla bean flesh
- 1/4 tsp nutmeg powder
- 1/2 tsp crushed black, white and red pepper used only black and white if you can’t find red.
- 1 tsp or to taste salt
- 1 tsp Sunflower seed oil
- 1 1/2 tbsp olive oil
Instructions
- Cook pasta till it is slightly less than al dente, e.g. if the package instructions call for 9 minutes of cooking then cook it for 6 minutes. Drain the pasta reserving about 1 cup of pasta water. Wash the pasta with cold water so it doesn’t stick.
- Mix vegetable stock cube in the reserved pasta water.
- Heat 2 tsp of olive oil in a big, heavy-bottomed pan. Tip in the mushrooms and saute for 5-7 minutes or till they are brown and crispy. Take it out and keep it aside.
- In the same pot, add in the garlic. Saute till it’s golden brown. Add in the chilli, fry for a few seconds and add half of the oregano. Tip in the browned mushroom, crushed pepper and mix it well. Saute for 2 minutes.
- Stir in the cream, mix it well. Add in 2 tbsp of pasta water and simmer for 2 minutes. Add in the vanilla powder and cook for a few seconds. Grate the nutmeg in the sauce.
- Tip in the cooked spaghetti, mix it well. Add some more pasta water. Cook the pasta for another 3 minutes or till the spaghetti is properly cooked.
- Add in the rest of the oregano, roughly picked basil leaves. Mix it well. Add 1 tsp of the sunflower seed oil and stir it well.
- Garnish the pasta with some herbs and serve hot.