I have been on a SERIOUS mushroom kick lately. I can not get enough of them! So when deciding on what to make for dinner last night I was so excite to find enoki and shiitake mushrooms that needed to be cooked up (because I stocked my fridge with every kind of mushroom I could find, lol). This dish is centered around mushrooms for the rich flavour, even though they are not prominent in the photo! Mostly because they cooked down small, but primarily because my kids THINK they hate mushrooms, I had to make sure they were hidden!
I actually discovered that mushrooms, specifically white mushroom, are high in vitamin D! With this never ending winter maybe my body is seeking out the extra source. We do supplement at home but months and months of gloomy days and low temps are hard on any body! Mushroom are also pretty high in selenium! This mineral is important for immune function and reproduction (ref). I have been feeling like my cycle is about to return so this makes perfect sense now. Mushroom also are found to be protective against tissue and DNA damage with some studies finding it protective against cancer and even neuro-degenerative diseases like Alzheimers (ref). Although these studies look at mushroom extract and clinical trials are still needed, it can not hurt to eat your mushrooms!!
But I digress… so back to the recipe! I actually made this one up on he spot (as most of my recipes go). I don’t think cooking in the kitchen should be stressful or over thought. It is so important sometimes to pull things out of the fridge, set them out in front of you and then just cook something..just start! But a tip, when you are not working off a recipe like this make sure to taste along the way and adjust your spices and flavours accordingly. Don’t be afraid to just have fun. I have made my BEST (…and worst) dishes this way. And for those who feel they are not natural at this, you’ll never know your potential unless you try, fail and try again. My dad always jokes that when I first started cooking a lot my food was terrible! Like he would eat before he came over, now he looks forward to my meals and in his words ” I never thought vegan food could taste so good” lol! what are parents good for, if not to keep things real right hahah!
Ok now on to what your really here for…
And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! Or comment down below. I love seeing all your creations.
Creamy Vegan Mushroom Spaghetti
This creamy mushroom pasta hits the spot just right!
- Pasta sauce
- 1 white onion, minced
- 3 garlic cloves, minced
- 2 tbs EVOO
- 4 tbs nutritional yeast
- 3 tbs Italian seasoning
- 2 tsp garlic powder
- 1 tbs smoked paprika
- 1 cup water
- 3 cups of almond milk (or soy)
- 1 bunch of shiitake mushrooms, sliced
- 1 bunch Enoki mushrooms
- 1 cup of cherry tomatoes, sliced
- 20 or so black olives
- 5 kale leaves, chopped
- 1 package of spaghetti
- 1 can of chickpeas, drained and dried
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and pepper
- Mix together the ingredients for the chickpeas and bake at 375 for 20 minutes.
- Boil a pot of water for the noodles. In the meantime saute the onions in the EVOO over medium heat. Once soft add in the garlic and spices. Once fragrant add in the water and mushrooms.
- Once mushrooms have cooked down a bit, roughly 5 minutes, add in the tomatoes, black olives and almond milk. Continue to cook for another 5-10 minutes. Add in the kale and turn the heat off.
- when pasta and chickpeas are finished cooking drain the pasta and add them both into the sauce. If the sauce reduced to much add in some of the pasta water. Top with some more nooch or vegan parm and enjoy!