Homemade Meals For The Busy Guy: Spaghetti In Mushroom, Veggies And Balsamic


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


  1. One small onion.
  2. Two garlic cloves.
  3. Salt/ black pepper.
  4. Mixed dried herbs.
  5. Crushed chilli flakes.
  6. A handful of green beans.
  7. Three cherry tomatoes.
  8. A handful of mushrooms.
  9. Vegetable oil.
  10. 100 – 150g of spaghetti.
  11. 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.


  1. 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.
  2. 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.
  3. Cut your onion in half, thinly slice and throw in the pan. Grate the garlic into the pan.
  4. 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.
  5. Thinly slice your mushrooms. Chop the green beans into about 1cm pieces.
  6. Make sure to check on your pan. You want the onions to sweat, not to brown.
  7. 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.
  8. 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).
  9. 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.
  10. Throw the spaghetti in the pan and fry for about 30 seconds. Your meal is done.

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