Simple Vegan Spaghetti
A simple yet elevated vegan low-carb spaghetti recipe loaded with flavor.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 8 servings 1x
Ingredients
Scale
1 box of Big Mountain Lion Mushroom Crumble
1 box of Banza Spaghetti
1/4 Cup dry red wine (Tempranillo is my choice)
1 Shallot
5 cloves of Garlic [diced]
2 tbsp Montreal Steak Seasoning (optional)
2 tbsp Onion Powder
2 tbsp Paprika
2 tbsp Black Pepper
4 tbsp Oregano
4 tbsp Basil
2 tbsp Garlic
1 tsp salt
1 tbsp Go Veggie dairy free grated parmesean (optional)
Fresh Rosemary & Thyme (Optional)
Instructions
- Heat your water and lightly salt it. Once it boils add in the pasta. Keep the heat on a medium. Take this out once it’s al dente (not fully cooked through).
- Rinse pasta with cold water and put one cup of pasta water to the side.
- Oil your pot with olive oil then add in the shallots and garlic.
- Once browned add in your mushroom crumble.
- Once it begins to brown, add in th Rao’s Marinara sauce. Turn the eye on low.
- Add the pasta.
- Add in all of your seasonings slowly and mix. Let this simmer.
- Add in the dry red wine, fresh herbs, and let this simmer.
- Taste. Salt and pepper if needed.
- ENJOY!
Keywords: vegan spaghetti recipe, mushroom crumble, vegan food ideas, italian vegan, italian recipes
Find it online: https://chicinchocolate.com/simple-vegan-spaghetti/
