Vegan Mushroom Spaghetti Aglio e Olio

Name: Vegan Mushroom Spaghetti Aglio e Olio with Blistered Tomatoes, Garlic Bread & Balsamic Dipper
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Ciabatta; 5 tsp Balsamic Vinegar; 8 oz Mushroom; 3 clove Garlic; 1 tbsp Italian Seasoning; 4 oz Tomato; 1 tsp Red Pepper Flakes; 1/4 oz Parsley; 6 oz Spaghetti; 2 unit Shallot; 2 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; 1 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Blistered Tomatoes, Garlic Bread & Balsamic Dipper

By Recipe0 System

Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few pantry staples into something spectacularly satisfying. In this twist, we keep this dish naturally vegan and add a few extras: blistered grape tomatoes for juicy bursts of sweet flavor, sautéed mushrooms and shallot for earthy savoriness, and lots of fresh, herbaceous parsley. With a side of ciabatta garlic bread and a tangy-sweet balsamic dipper, it’s a dish you won’t need an interpreter to understand—less really is more!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 unit Ciabatta
5 tsp Balsamic Vinegar
8 oz Mushroom
3 clove Garlic
1 tbsp Italian Seasoning
4 oz Tomato
1 tsp Red Pepper Flakes
1/4 oz Parsley
6 oz Spaghetti
2 unit Shallot
2 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
1 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce.

Peel and mince or grate garlic. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallots. Roughly chop parsley.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3

While pasta cooks, in a small bowl, combine one-third of the garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper to taste.
4

Heat a drizzle of oil in a large pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until softened, 3-5 minutes.

Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, 2-3 minutes. Remove pan from heat.
6

Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, 2-3 minutes. TIP: Place directly on oven rack or use a baking sheet.

To pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and ½ tsp salt (1 tsp for 4 servings). Toss to combine. (TIP: If pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
7

Add as much vinegar as you like to bowl with remaining garlic oil.

Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.