Garlic & mushroom spaghetti

Name: Garlic & mushroom spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2½ tbsp olive oil; 1 echalion shallot, finely chopped; 2 large cloves garlic, finely chopped; 250 g g chestnut mushrooms, wiped and thickly sliced; 180 g spaghetti; 1½ tbsp Geo Watkins Mushroom Ketchup; 100 ml white wine; 2 tbsp finely chopped flat leaf parsley; Vegan hard cheese alternative (or non-vegan Parmigiano Reggiano), finely grated, to serve

A speedy vegan pasta for 2, on the table in under 30 minutes.

4 out of 5 stars(8) Rate this recipe

Vegan

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2½ tbsp olive oil
1 echalion shallot, finely chopped
2 large cloves garlic, finely chopped
250g g chestnut mushrooms, wiped and thickly sliced
180g spaghetti
1½ tbsp Geo Watkins Mushroom Ketchup
100ml white wine
2 tbsp finely chopped flat leaf parsley
Vegan hard cheese alternative (or non-vegan Parmigiano Reggiano), finely grated, to serve

Heat the oil over a medium-high heat in a large sauté or deep frying pan for which you have a lid. Add the shallot, garlic and mushrooms; season and cover with a lid. Cook for 5 minutes, stirring regularly, then uncover and cook for 5 minutes more until golden and any liquid has evaporated.
Meanwhile, bring a large pan of water to the boil; add the spaghetti. Simmer for 1 minute less than pack instructions. Reserve a mugful of the cooking water then drain.
Add the mushroom ketchup and wine to the pan with the mushrooms; simmer for 2-3 minutes until almost all the liquid has evaporated. Tip in the pasta and parsley and toss in the sauce, adding a splash of the cooking water to loosen if needed. The spaghetti should be nice and glossy. Serve immediately with the cheese alternative grated over the top.