Shiitake Mushroom Lemon & Garlic Spaghetti
If you're a mushroom lover, this Shiitake Mushroom & Garlic Spaghetti is the perfect way to elevate your pasta night. With tender mushrooms, plenty of garlic, and a creamy sauce, this dish balances simplicity and rich umami flavor. It's a vegan-friendly recipe that’s ideal for busy weeknights or a cozy date night.
Ingredients
- 1 cup – Dried shiitake mushrooms rehydrated in hot water
- 12 oz – Spaghetti noodles cooked al dente
- 1 medium – Onion finely diced
- 6 cloves – Garlic minced
- 3 tablespoon – Olive oil
- ½ cup – Vegan cheese parmesan or mozzarella
- 1 teaspoon – Lemon zest freshly grated
- 1 tablespoon – Lemon juice freshly squeezed
- 1 teaspoon – Black pepper freshly ground
- ½ teaspoon – Red pepper flakes optional
- 2 tablespoon – Fresh herbs parsley or basil, finely chopped
- ½ cup – Reserved mushroom water
- 1 cup – Reserved pasta water
- To taste – Salt
Instructions
- Rehydrate the Mushrooms: Place dried shiitake mushrooms in hot water for 15 minutes. Drain, slice, and set aside. Save the mushroom water for added flavor.
- Cook the Pasta: Boil a large pot of salted water and cook spaghetti until al dente. Reserve 1 cup of pasta cooking water, then drain.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until golden brown.
- Cook the Mushrooms: Add the rehydrated shiitake mushrooms to the skillet. Sauté until tender and slightly crisp, about 5-7 minutes.
- Create the Sauce: Add reserved mushroom water, pasta cooking water, and vegan cheese. Stir to create a creamy sauce.
- Combine with Pasta: Toss the cooked spaghetti into the skillet. Mix until well-coated in the sauce.
- Finish with Lemon and Herbs: Add lemon zest, a squeeze of lemon juice, and fresh herbs. Adjust seasoning with salt, black pepper, and red pepper flakes.
- Serve: Plate immediately and garnish with additional vegan cheese or fresh herbs if desired.