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🍝 Vegan spaghetti with mushroom chunk cream sauce

737 kcal · 30 min · 4 servings

Vegan spaghetti with mushroom chunk cream sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary with a kitchen towel and cut them into six pieces.
  2. 2. Wash the basil, shake it dry and pluck the leaves from the stems.
  3. 3. Finely chop the basil leaves.
  4. 4. Bring about 5 liters of salted water to a boil in a pot.
  5. 5. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente.
  6. 6. Heat 1 tablespoon of oil in a frying pan on high heat.
  7. 7. Fry the vegan chicken chunks for about 4 minutes on all sides.
  8. 8. Season the chunks with pepper and place them on a plate.
  9. 9. Heat 2 tablespoons of oil in the pan drippings on high heat.
  10. 10. Fry the mushrooms for about 2 to 3 minutes on high heat.
  11. 11. Deglaze the mushrooms with 2 tablespoons of balsamic vinegar.
  12. 12. Season the mushrooms with salt and pepper.
  13. 13. Drain the spaghetti in a colander and save some cooking water.
  14. 14. Add 1 to 2 ladles of cooking water, the vegan chunks, the vegan cream sauce and half of the basil to the pan.
  15. 15. Mix everything well together.
  16. 16. Adjust the sauce with salt and pepper to taste.
  17. 17. Add the spaghetti to the pan and mix with the sauce.
  18. 18. Plate the spaghetti.
  19. 19. Sprinkle the remaining basil on top.
  20. 20. Serve the dish and enjoy.

Nutrition per serving