Spaghetti with mushroom sauce

Name: Spaghetti with mushroom sauce
Ingredients: 300 g whole-wheat spaghetti; 3000 ml water; 15 g salt for the pasta water; 1/2 medium onion (75 g); 4 garlic cloves; 2 tablespoons oil; 400 g fresh mushrooms; 3 tablespoons tomato paste; 100 ml water; 1/2 teaspoon salt for the sauce; 1/4 teaspoon ground pepper; 1 teaspoon oregano; 1 teaspoon basil

Season - Spaghetti with mushroom sauce by Tiberia I. - Recipia

Spaghetti with mushroom sauce is usually served hot as a main course, with the sauce spooned on top. The mushrooms release water, while the tomato paste brings it together into a fairly thick red sauce with oregano and basil. I spoon the sauce over the spaghetti as I serve it, rather than mixing the whole pot. Preparation: 15 minutes. Cooking: 28 minutes. Total time: 43 minutes. Serves: 3. Approximately 490 kcal and 18 g protein per serving.

Ingredients

300 g whole-wheat spaghetti
3000 ml water
15 g salt for the pasta water
1/2 medium onion (75 g)
4 garlic cloves
2 tablespoons oil
400 g fresh mushrooms
3 tablespoons tomato paste
100 ml water
1/2 teaspoon salt for the sauce
1/4 teaspoon ground pepper
1 teaspoon oregano
1 teaspoon basil

Preparation

1. Dice the onion and slice the garlic. Quickly rinse the mushrooms, pat them dry and dice them. 2. Bring 3000 ml water with 15 g salt to a boil. Add the spaghetti and cook for 10 minutes, until al dente, then drain. 3. Heat the oil in a frying pan. Sauté the onion and garlic for 3 minutes, until softened and glossy. 4. Add the mushrooms and cook for about 10 minutes, stirring now and then, until all the water they release has evaporated. 5. Mix the tomato paste with 100 ml water, 1/2 teaspoon salt, 1/4 teaspoon pepper, the oregano and basil. Pour the sauce over the mushrooms and cook for another 5 minutes, until thickened. 6. Turn off the heat and portion the spaghetti onto plates, with the sauce on top.

Notes

For a gluten-free version, use 300 g certified gluten-free spaghetti; regular pasta contains gluten. I used whole-wheat spaghetti, and its darker color can look a little “dirty”. Store leftovers in a closed container in the fridge for up to 3 days; when reheating, thin the sauce with 2 tablespoons water. Fresh mushrooms that are firm, with smooth caps, are easier to cut into evenly sized cubes; canned ones should be drained well and release less liquid. Don’t rush the evaporation, especially if you cut the mushrooms into large cubes; they may need another 2-3 minutes. Some canned mushrooms are salty, so taste the sauce before adding more salt. I serve it with a simple green salad.