Vegan Mushroom Spaghetti Aglio e Olio
with Blistered Tomatoes, Garlic Bread & Balsamic Dipper
Vegan Mushroom Spaghetti Aglio e Olio
A vegan twist on a classic pasta night, featuring garlicky spaghetti with mushrooms, blistered tomatoes, crisp garlic bread, and a tangy balsamic dipper.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- 8 ounce Button Mushrooms
- 1 teaspoon Chili Flakes
- 1 unit Ciabatta Bread
- 3 clove Garlic
- 4 ounce Grape Tomatoes
- 1 tablespoon Italian Seasoning
- ¼ ounce Parsley
- 2 unit Shallot
- 6 ounce Spaghetti
Additional Ingredients
- 2 teaspoon Cooking Oil
- 7 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories740
Protein19g
Carbs102g
Fat25g
Tags:
VeganFiber Smart
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For gluten-free needs, swap the spaghetti and ciabatta for certified gluten-free pasta and bread. If you avoid mushrooms or want a milder version, use zucchini, eggplant, or extra tomatoes in their place.
What to serve with it
Serve with a crisp green salad, roasted asparagus, or olives to balance the garlicky pasta. A lemony sparkling drink or chilled white wine works well alongside the tomato and balsamic notes.
