Today, I made this spaghetti recipe with mushroom and the vegan Bechamel sauce I posted last month. The recipe came out a successful one. It was not a brainer. It took me 25 mins to make it. Below I will provide you with the ingredients that you will need to have for this recipe, Just keep in mind that getting a good spaghetti is important. I usually buy this spaghetti from Eataly market. So if you have a good Italian market around you, then take that trip to get a good Italian spaghetti.
Serving for 4 people
Time to make: 25 mins
To start making this recipe, you will need the following:
- Bechamel Sauce. Check out the recipe here.
- I onion, finley chopped.
- 2 tbsp of Olive Oil (I am using the Greek Oil )
- 1/2 tbsp of each: ground black pepper, and sea salt.
- Garlic, 1 glove minced
- Small Dairy-Free parmesan cheese shredded
- 5 Cherry Tomatoes
- 8 Cremini mushrooms sliced
The first thing to make is the Bechamel sauce and boiling water for the spaghetti in a pot. I usually cook the spaghetti in a boiling water with 1 tbsp of olive oil for about 12 mins and set aside.
Using a pan, add the olive oil, onion, garlic, mushroom, salt, black pepper and tomatoes over medium heat. Mix all ingredients together and stir regularly for about 10-15 mins.
Then add the spaghetti & the Bechamel sauce on top of the vegetables and mix for 2 mins. Your dish is not ready. Nothing faster than this.