Vegan Creamy Tomato & Mushroom Spaghetti

Name: Vegan Creamy Tomato & Mushroom Spaghetti with Shallot, Almonds & Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Mushroom; 1 unit Shallot; 2 clove Garlic; 1 1/2 oz Tomato; 1/4 oz Parsley; 1 Lemon; 6 oz Spaghetti; 1 Tomato; 2 Egg; 4 tbsp Hummus; 1/2 oz Almonds; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tsp Granulated Sugar; 2 tsp Olive Oil

with Shallot, Almonds & Parsley

By Recipe0 System

Get ready for a rich, luscious vegan pasta dinner idea! Hummus may sound like an odd addition to pasta sauce, but trust us, it’s what gives our vegan pasta its next-level creaminess. You’ll start by sautéing mushrooms and shallot, then add zingy sun-dried tomatoes and garlic and finish the sauce with hummus and olive oil. After mixing in the spaghetti, you’ll serve the pasta with a crunchy sprinkle of sliced almonds, parsley, chili flakes, and fresh lemon for a pasta night worthy of your favorite bowls.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Mushroom
1 unit Shallot
2 clove Garlic
1 1/2 oz Tomato
1/4 oz Parsley
1 Lemon
6 oz Spaghetti
1 Tomato
2 Egg
4 tbsp Hummus
1/2 oz Almonds
1 tsp Red Pepper Flakes
Salt
Black Pepper
1 tsp Cooking Oil
1 tsp Granulated Sugar
2 tsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes. Finely chop parsley. Quarter lemon.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
3

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.
4

Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes.

Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (½ cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes.

Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.
5

Add drained spaghetti and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce.

Taste and season with salt and pepper if needed.
6

Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like.

Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.

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