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QUICK MUSHROOM SPAGHETTI
Recipe:
Ingredients:
7 oz (200g) spaghetti
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
5oz (150g) mushrooms, chopped
1/2 medium zucchini, chopped
1/2 cup (120ml) plant based milk
1 tbsp nutritional yeast
1 tsp garlic powder
1 tbsp soy sauce
1 tbsp flour
Salt and pepper to taste
Instructions:
STEP 1: Cook the spaghetti according to instructions on packaging. Drain when ready, but retain 1/2 cup (120ml) pasta water.
STEP 2: Add the olive oil to a skillet over a medium heat. Add the onion, garlic and cumin, and sauté for 2-3 minutes, until softened and fragrant.
STEP 3: Add the mushrooms and the zucchini, sautéing for around 4-5 minutes more, until they soften.
STEP 4: Pour in the plant based milk and add the nutritional yeast, garlic powder and tamari. Bring to a light simmer.
STEP 5: Add the spaghetti to the pan together with the flour and pasta water. Toss in the sauce using kitchen tongs until thoroughly coated.
STEP 6: Season to taste with salt and pepper, and serve immediately.
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