A mildly exquisite pasta dish if you wanna make fresh produce shine. Feel free to use whatever produce you have on hand. The secret to this dish is the subtle tang of Dijon mustard which accentuates the flavors of the veggies then tying everything together.
Why this is interesting?
The one unique thing about this dish is the use of Dijon mustard. I have been making this dressing made of vegan mayo, Dijon and agave and it’s been really great. I love how Dijon mustard brings out the flavor of our mushrooms, onions and Brussel sprouts on this one. Balanced out by the creaminess of vegan butter and even more umami with vegan Parmesan, this Mushroom Dijon Recipe will definitely bring joy to your table.
What to love about this dish?
I’ve been loving these pasta dishes that aren’t drenched in sauce. It feels nouveau, clean and just celebrated the star of the show which is the noodle. Did you know that sushi means vinegared rice? Not fish? This fact brings inspiration to the simplicity and bare essentials of a good pasta dish, good textured noodles with flavors in the background.
Recipe notes & tips
- Feel free to use any other pasta shape.
- You may also deglaze the mushrooms and Brussel sprouts with wine or stock but if you prefer really, Caramelized produce, skip deglazing.
- Use dijon mustard, the one with seeds, not the super strong yellow mustard.
- Mounting butter will make your dish creamy and more tied together.
- Add vegan bacon or sausages if you are in the mood for something more hearty.
- This recipe is only a guide, spruce it up as you please, your kitchen is your workshop and there are no mistakes only lessons.
Mushroom Dijon Spaghetti
- 5 Tbsp olive oil
- 8 Oz Mushrooms
- 2 Tbsp dijon Mustard
- 8 Oz Spaghetti
- 8 Oz Brussel Sprouts
- 1 Bulb Onion
- 1 Bulb Garlic
- 4 Oz Vegan Butter
- 4 Oz vegan cheese
- herbs to garnish with
- Cook noodles in a pot of boiling salted water up until desired doneness.
- I cut up some mushrooms and brussel sprouts thinly, toss in desired seasoning with olive oil then evenly lay in a baking sheet. Broil on hi for 15 minutes. Be watchful when you broil for it can brown easily and fast.
- Sauté aromatics. In a pan with olive oil, sweat and extract the flavors of onions and garlic. Add the broiled mushrooms and brussel sprouts. We did the broiling part for some nice browning of veggies. If you add them all to the pan, it will gat mushy and soft, we don’t want that.
- Stir in vegan butter and Dijon mustard.
- Strain the spaghetti noodles, run in cold water, then toss it in the pan along with the mushrooms and Brussels. Mix well, do your final seasonings and garnish with some vegan Parm and herbs.