With Chef Hoàng Long of Hà Nội Foodhub
Spaghetti with vegetarian mushroom sauce
A quick homemade vegetarian recipe will help you have a fresh spaghetti meal in no time.
Ingredients for 4 portions:
- Spaghetti: 200g
- Cashew nuts: 100g
- Margarine: 50g
- Onion: 1 piece
- Button mushroom: 200g
- Oregano: 20g
- Garlic: 3 cloves
- Rosemary leaves: 1tsp
- Ground pepper: 1tsp
- Salt: 1tsp
- Lemon juice: 1tsp
Chef Hoàng Long
Pasta: Bring a pot with water to a boil, add a dash of salt and the pasta, and add 1tsp olive oil to make the pasta not stick together. When the pasta becomes cooked from the outside and is still al dente, drain the pasta under running cold water.
The sauce: Soak 100gr of cashew nuts with boiling water for 15 minutes.
Then add 120ml boiled water, half a finely chopped onion, three garlic cloves, 1tsp rosemary, 1tsp pepper, lemon juice and salt, and blend well in a mixer.
In a pan on medium heat, add oil, then stir-fry the finely chopped other half onion, sliced button mushrooms, season to taste, then add the blended mixture, simmer until the sauce thickens, then add the pasta. Finally, add a pinch of oregano leaves on top.
Serving: The vegetarian mushroom pasta has a brownish colour and a buttery taste of the cashew nuts, button mushrooms and the rosemary flavour.
This dish should be added to your home recipe of easy, healthy and delicious dishes to make for daily meals, or even when you have guests. VNS