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Image of Fresh Spaghettini pinterest post. Shows Fresh Spaghettini rolled around a fork with cashew parmesan cheese sprinkled on top. Close up of fresh tomatoes and green onions.
Vegan Recipes

Fresh Spaghettini

My Fresh Spaghettini is the perfect recipe for when you want something hearty on a really hot day.

Fresh Vegan Spaghettini twirled on a fork, sprinkled with cashew parmesan cheese

I am Canadian through and through-it was 30 degrees Celsius + today and I am melting!!

But I was also super hungry and a salad wasn’t going to cut it. Enter the Fresh Spaghettini!

This recipe takes hardly any time at all to prepare and it fills you up with out leaving you feeling heavy and bloated.

It is also very adaptable to what you have available at home.

You need about 1/2 a cup of fresh herbs. I used parsley, tarragon, rosemary, chives and basil, but I think arugula would be amazing here.

Feel free to substitute with what you have on hand. Experiment and enjoy!!

food hack-Spaghettini!!! It cooks in half the time it takes regular spaghetti to cook. Yes its only 5 minutes, but do you know what I can do with that extra time?!

Tools Check:

Large capacity pot to boil the pasta

Deep sauce pan to hold all the goodies and the finished product

Ingredients Check:

1 package of Spaghettini (or spaghetti if that’s what you really want to go with 😉

3 tbsp. canola oil

3 cups sliced mushrooms

1/2 of a yellow onion (about 1 cup)

1/2. tsp salt

1/2 tsp. garlic powder

1/2 tsp. minced garlic (about 1 large clove-but seriously just used to jarred and ready to go kind!)

1/2 cup of fresh herbs- I used Rosemary, Tarragon, Basil, Chives, and Parsley. *** Try and include the TARRAGON if you can. It really adds a level of sophistication and richness to the flavor profile. I used about one 6 inch long sprig cut from the garden (remove the leaves from the woody branch and use those only).

2-3 cups of fresh diced tomatoes

Image of Fresh Spaghettini pinterest post. Shows Fresh Spaghettini rolled around a fork with cashew parmesan cheese sprinkled on top. Close up of fresh tomatoes and green onions.

 

 

The Nitty-gritty:

  1. Fill you large pot with water and about 1/2 tbsp. of salt to flavour the pasta. Place over high heat and bring to the boil.
  2. Place your large sauce pan over medium heat and add the oil.
  3. Slice your mushrooms
  4. Add mushrooms to heated oil and sprinkle with 1/2 tsp. of salt and 1/2 tsp. of garlic powder.
  5. Dice your onion and add to cooking mushrooms.
  6. Your pot should be boiling now-add your package of spaghettini! Allow the pasta to come back to the boil then reduce heat to medium high to avoid the pot from boiling over.
  7. Cook according to package directions-mine took only 7 minutes! use this time to dice your tomatoes and fresh herbs, but don’t add them yet.
  8. Drain the pasta over running hot water to remove the starch.
  9. Remove your saucepan from the heat. Take half of your cooked pasta (about 6 cups) and add it to your mushroom and onion mixture in the saucepan.

Food hack– now take the remaining pasta and run it under COLD water. Drain it and place this into a freezer/storage bag. Freeze this for later use! It’s super easy to thaw out-just run it under HOT water-do not re-boil as it will end up mushy;) This makes for an amazingly fast meal when you have a quick jar of pasta sauce to throw on it! Use this for rotini or macaroni as well to add into a soup like my minestrone.

10.  Now stir in your fresh herbs and tomatoes. Add about 2 tbsp. of grape seed or canola oil to the pan and crack some fresh black pepper on top. Toss to combine. Taste this and add salt if needed.

11. cover your pan for about 5 minutes to let the herbs penetrate the dish.

12. Serve your pasta up with a fresh salad, homemade bread, and my dairy free Parmesan cheese and dried chilies.

Vegan Fresh Spaghettini

Course Main Course
Cuisine Italian
Servings 4

Ingredients

Tools Check:

  • Large capacity pot to boil the pasta
  • Deep sauce pan to hold all the goodies and the finished product

Ingredients Check:

  • 1 package of Spaghettini or spaghetti if that's what you really want to go with ;
  • 3 tbsp. canola oil
  • 3 cups sliced mushrooms
  • 1/2 of a yellow onion about 1 cup
  • 1/2. tsp salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. minced garlic about 1 large clove-but seriously just used to jarred and ready to go kind!
  • 1/2 cup of fresh herbs- I used Rosemary Tarragon, Basil, Chives, and Parsley. *** Try and include the TARRAGON if you can. It really adds a level of sophistication and richness to the flavor profile. I used about one 6 inch long sprig cut from the garden (remove the leaves from the woody branch and use those only).
  • 2-3 cups of fresh diced tomatoes

Instructions

How to Make My Vegan Fresh Spaghettini

The Nitty-gritty:

  1. Fill you large pot with water and about 1/2 tbsp. of salt to flavour the pasta. Place over high heat and bring to the boil.
  2. Place your large sauce pan over medium heat and add the oil.
  3. Slice your mushrooms
  4. Add mushrooms to heated oil and sprinkle with 1/2 tsp. of salt and 1/2 tsp. of garlic powder.
  5. Dice your onion and add to cooking mushrooms.
  6. Your pot should be boiling now-add your package of spaghettini! Allow the pasta to come back to the boil then reduce heat to medium high to avoid the pot from boiling over.
  7. Cook according to package directions-mine took only 7 minutes! use this time to dice your tomatoes and fresh herbs, but don't add them yet.
  8. Drain the pasta over running hot water to remove the starch.
  9. Remove your saucepan from the heat. Take half of your cooked pasta (about 6 cups) and add it to your mushroom and onion mixture in the saucepan.

FOOD HACK

  1. Now take the remaining pasta and run it under COLD water. Drain it and place this into a freezer/storage bag. Freeze this for later use! It's super easy to thaw out-just run it under HOT water-do not re-boil as it will end up mushy;) This makes for an amazingly fast meal when you have a quick jar of pasta sauce to throw on it! Use this for rotini or macaroni as well to add into a soup like my minestrone.

  2. Now stir in your fresh herbs and tomatoes. Add about 2 tbsp. of grape seed or canola oil to the pan and crack some fresh black pepper on top. Toss to combine. Taste this and add salt if needed.

  3.  cover your pan for about 5 minutes to let the herbs penetrate the dish.

  4. Serve your pasta up with a fresh salad, homemade bread, and my dairy free Parmesan cheese and dried chilies.

 

 

 

 

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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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