Spaghetti with Mushroom and Red Pepper Rosé Sauce
Ingredients
- 1-2 tbsp vegan butter or olive oil
- 3 large cloves garlic
- 250g mushrooms (approximately 3 cups sliced)
- 1 bird’s eye chili or hot red chili
- 2 red bell peppers
- 1/4-1/3 cup vegan white wine
- 1/4 tsp each dried rosemary, thyme, parsley, and sage
- 2 tbsp tomato paste
- 2 cups unsweetened soy milk
- 2 tsp mushroom ketchup or tamari or soy sauce
- 2 tsp apple cider vinegar or rice vinegar or white vinegar
- 3 cups baby spinach
- 1/2 cup shredded vegan mozzarella
- 1/2 tsp salt
- black pepper to taste
- spaghetti noodles or other pasta of choice
Preparation
To prep, mince garlic, slice or dice chili pepper, and slice mushrooms and bell peppers.
Sauté garlic in butter or oil in a large pan on medium heat for a few minutes, then add mushrooms and cook until they start to soften.
Add chili, red pepper, white wine, and herbs and stir fry for a minute or two before adding tomato paste, plant milk, vinegar, and mushroom ketchup.
Increase heat to medium high until sauce is at a rolling boil and let sauce simmer until red peppers and mushrooms are softened to your liking.
Add spinach, vegan cheese, and salt and pepper to taste and reduce heat to medium.
Once cheese has melted and spinach is wilted, add cooked pasta and toss to completely coat the noodles.
Serve with a sprinkle of vegan parmesan and some fresh herbs.
Notes
Serves 2-4 people depending on appetite.
