I love spaghetti. It’s easy to prepare, tasty and it cooks quickly. You rarely go wrong with a spaghetti dish, whether meat laden, vegetarian or vegan. When I’m feeling lazy, or I’m particularly busy, spaghetti is always my go-to starch. I recently discovered the awesome combination of mushroom and balsamic vinegar. I decided to try it out with a spaghetti dish.
This recipe is 100% vegan and super easy to make. You (and your dinner guest) won’t believe you’re already done.
How to make the spaghetti
- One small onion.
- Two garlic cloves.
- Salt/ black pepper.
- Mixed dried herbs.
- Crushed chilli flakes.
- A handful of green beans.
- Three cherry tomatoes.
- A handful of mushrooms.
- Vegetable oil.
- 100 – 150g of spaghetti.
- About 2 tablespoons of balsamic vinegar.
Tip: I use oyster mushrooms because locally, they are usually the cheapest, plus they have a chewiness I like. Although button mushrooms are widely available, they cost more (even more than twice as much), and have a less assertive flavour. But they cook much faster, and without the chewiness.
I use Fatti’s and Moni’s spaghetti. Their spaghetti is firm, not too starchy (and not sticky), tasty and filling. Whenever I cook it in a stainless steel pot, past the initial stir to separate the spaghetti, I don’t need to stir it for the rest of the cooking duration. Plus, they have a whole-wheat alternative – I always get this when I find it in the supermarket.
- Cook your spaghetti as per packaging directions. Do not overcook it – stick to the instructed time. When cooked, drain the spaghetti and leave it in the pot.
- Pour about two tablespoons of vegetable oil in a pan. Your pan must be large enough to accommodate your veggies, mushrooms and the cooked spaghetti.
- Cut your onion in half, thinly slice and throw in the pan. Grate the garlic into the pan.
- Sprinkle in a little of the dried herbs/ crushed chillies. Crack in some black pepper and place the pan on a stove plate at medium high heat.
- Thinly slice your mushrooms. Chop the green beans into about 1cm pieces.
- Make sure to check on your pan. You want the onions to sweat, not to brown.
- Throw the mushrooms in the pan. Fry them for a few seconds, then sprinkle in some salt. This will draw the water out of the mushrooms, preventing them from getting burnt. Cover the pan.
- After a few minutes, and the mushrooms have wilted, throw in the green beans. Sprinkle a little more salt and cover the pan again. Reduce the temperature (go down 1 or 2 levels on the stove dial).
- When the green beans are almost cooked, halve the cherry tomatoes and throw them in the pan. Pour in the balsamic vinegar and cover the pan. Give the mushrooms about a minute to absorb the balsamic.
- Throw the spaghetti in the pan and fry for about 30 seconds. Your meal is done.