Vegan Creamy Tomato & Mushroom Spaghetti
with Shallot, Almonds & Parsley
Vegan Creamy Tomato & Mushroom Spaghetti
Silky tomato sauce coats spaghetti with savory mushrooms, sweet shallot, toasted almonds, and fresh parsley for a comforting vegan pasta night.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 4 ounce Cremini Mushrooms
- 2 clove Garlic
- 1 unit Lemon
- ¼ ounce Parsley
- 4 tablespoon Sabra Singles
- 1 unit Shallot
- ½ ounce Sliced Almonds
- 6 ounce Spaghetti
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Tomato Paste
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyEasy
Prep Time10m
Total Time25m
Calories630
Protein18g
Carbs97g
Fat18g
Tags:
VeganCalorie SmartFiber SmartMediterranean
⚠️Allergens:
🌰Sesame🌾WheatSwaps and substitutions
For nut-free diners, leave out the almonds or replace them with toasted pumpkin or sunflower seeds for crunch. To avoid wheat, use gluten-free pasta; for a lighter citrus note, swap lemon with a little extra fresh parsley.
What to serve with it
Serve with a crisp green salad, roasted broccoli, or garlicky greens to add freshness and extra veg. Warm crusty bread also works well for catching the tomato sauce and making it feel more complete.
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