Simple Mushroom Pasta
Super easy and mutritious pasta recipe for one
Equipment
- cooking hob
Ingredients
- 1 cup button mushrooms
- 1/2 cup chopped baby tomatoes
- 1/2 tsp smoked paprika
- 1/3 tsp chili
- Salt to taste
- 2 tsp Shoyu naturally fermented soy sauce you can use liquid aminos
- 1 tsp toasted sesame oil
- Bunch of parsley - minced
- 1 garlic clove - optional
- 1 portion spelt spaghetti
- Extra Virgin Olive Oil1 tsp ume su optional
Instructions
- Cook the spaghetti Sauté spices and mushrooms on olive oil (and minced garlic if using), season with salt.
- Sauté until slightly browned and fragrant, then add tomatoes and Shoyu.
- Keep sautéing for 2-3 minutes until veggies are soft.
- Add toasted sesame oil (for the added smokiness) and parsley.
- Mix in spaghetti.
- At this point I like adding a little bit more of olive oil for the taste.
- Check and season if needed with more salt.
Notes
- When cooking on extra virgin olive oil, start with a cool pan, add olive oil and spices and then put it on a flame. This is to avoid the oil burning up
- You can sub the mushrooms with zucchini or eggplant. It will be a bit different but amazing. I also love adding some vegan cheese in this zucchini or eggplant version (or dairy if you eat dairy, goat preferably).
- Use any shape of pasta and for gluten free version you can use rice, corn or quinoa ones.