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Vegan Creamy Tomato & Mushroom Spaghetti
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Vegan Creamy Tomato & Mushroom Spaghetti

Vegan Creamy Tomato & Mushroom Spaghetti

with Shallot, Almonds & Parsley

Get ready for a rich, luscious vegan pasta dinner idea! Hummus may sound like an odd addition to pasta sauce, but trust us, it’s what gives our vegan pasta its next-level creaminess. You’ll start by sautéing mushrooms and shallot, then add zingy sun-dried tomatoes and garlic and finish the sauce with hummus and olive oil. After mixing in the spaghetti, you’ll serve the pasta with a crunchy sprinkle of sliced almonds, parsley, chili flakes, and fresh lemon for a pasta night worthy of your favorite bowls.

Tags:
New
Vegan
Calorie Smart
Allergens:
Wheat
Sesame
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Cremini Mushrooms

1 unit

Shallot

2 clove

Garlic

1.5 ounce

Sun-Dried Tomatoes

¼ ounce

Parsley

1 unit

Lemon

6 ounce

Spaghetti

(Contains: Wheat)

1 unit

Tomato Paste

2 unit

Veggie Stock Concentrate

4 tablespoon

Hummus

(Contains: Sesame)

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories650 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber11 g
Protein21 g
Cholesterol0 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Large Pan

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes. Finely chop parsley. Quarter lemon.

Cook Pasta
2

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Start Sauce
3

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.

Finish Sauce
4

• Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes. • Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (½ cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes. • Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.

Finish Pasta
5

• Add drained spaghetti and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce. • Taste and season with salt and pepper if needed.

Serve
6

• Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.

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