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–+ servings
oyster mushroom spaghetti

Oyster Mushroom Spaghetti with Tomato and Basil Sauce

Oyster mushroom spaghetti in a rich tomato and basil sauce — a hearty, meaty-textured vegan pasta dinner that's ready in about 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 4

Ingredients 

  • 500 g spaghetti gluten-free if needed
  • 250 g oyster mushrooms Pleurotus, chopped
  • 1 onion diced
  • 400 g canned tomatoes chopped and peeled
  • ½ glass red wine
  • 1-2 pinches chili powder
  • 5 cloves garlic minced
  • 4 leaves basil
  • sea salt to taste
  • ground pepper to taste
  • 1-2 tbsp olive oil

Instructions

  • Cook the spaghetti according to the package directions. Drain and set aside.
  • Heat the olive oil in a skillet. Add the diced onion and minced garlic and saute until golden, then add the chopped oyster mushrooms. Pour in the red wine and saute until the mushrooms are tender.
  • Add the chopped peeled tomatoes, basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
  • Pour the sauce over the cooked spaghetti and mix gently.
  • Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce. For a gluten-free version, use gluten-free spaghetti.