Mushroom Dijon Spaghetti
Al dente spaghetti with subtle tang of dijon and well roasted mushrooms, onions and garlic. Finished with vegan Parmesan and Sage.
Ingredients
- 5 tablespoon olive oil
- 8 Oz Mushrooms
- 2 tablespoon 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
Instructions
- 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.