Serving for 4 people 

Time to Cook: 15 Minutes 

This Spaghetti is for mushrooms and saffron lovers. The Saffron I used is a Persian first grade which makes this recipe influenced by Mediterranean spice and of course the Japanese mushrooms. In this recipe, you will learn how to make it in just 15 mins. The ingredients should not be complicated and you should follow easily.    

The recipe is simply: 

    • 1 bag of Spaghetti pasta ( Get a good one like the ones sold at Eataly) 
    • 1 yellow onion cut in cubes
    • 1 bunch of  Shiitake mushroom 
    • 1 bunch of Shimeji mushroom
    • 4 tbsp of olive oil
    • 1/4 cup of oat milk 
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 tsp of Persian saffron 
    • 1 garlic mined
    • 1/2 tsp cumin
    • 1/2 tsp paprika
    • 1/4 vegan cheddar cheese shredded 

 

Instructions: 

You will need to prepare a pot to boil the pasta separately. Follow the instruction on the pasta label to prepare the spaghetti using separate pot. I often use 8 cups of water with 1 tea spoon of salt and olive oil. Boil the water first before you add the pasta, It should cook in 8 mins. But follow the instruction on the product for better results. 

While the pasta boils, you will prepare the toppings.  Using a large skillet with cover, heat the olive oil to high heat. Add the onion, garlic once the oil is heated, then reduce the temperature to medium heat. Cook the onion and garlic till brown about 3 mins. Then add the mushrooms and top off with the spices in the recipe and mix. Cover the skillet and cook for 4 minutes. Keeping mixing the mushrooms and increase heat in the last two mins to cook it a bit more. Add the oat milk and Saffron, stir for another 4 mins on medium heat.  

Turn off the stove and set the toppings a side. Both need to cool the Pasta and Toppings. Once they are cool, serve the spaghetti and top it off with the mixture we prepared then add the shredded vegan cheddar cheese on top.  

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