Creamy Mushroom Tomato Spaghetti
Indulge in a luscious vegan Italian dish bursting with the flavor of earthy mushrooms and rich tomato sauce. This creamy spaghetti is seasoned with aromatic herbs and spices, creating a tantalizing blend that will leave you craving for more.
ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional for a hint of heat)
- Salt and pepper to taste
- 1 cup unsweetened plant-based creamer (e.g., almond, coconut)
- Fresh basil leaves, for garnish
steps
- 1.
Cook spaghetti according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until golden.
- 3.
Add mushrooms to the skillet, cook until they release their water and start to brown.
- 4.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if desired), salt, and pepper. Simmer for 10 minutes.
- 5.
Reduce heat to low and pour in the plant-based creamer. Stir until well combined and creamy. Simmer for an additional 5 minutes.
- 6.
Toss the cooked spaghetti into the creamy mushroom tomato sauce, ensuring even coating.
- 7.
Serve hot, garnished with fresh basil leaves.
