Vegan Mushroom Spaghetti Aglio e Olio

🥘 Ingredients

• Italian seasoning
  1 tbsp
• balsamic vinegar
  3.333 tbsp
• black pepper
  1 tsp
• button mushrooms
  1 lb
• chili flakes
  1 tsp
• ciabatta
  2 slice
• cooking oil
  2 tsp
• garlic
  6 clove
• grape tomatoes
  8 oz
• olive oil
  4 tbsp
• parsley
  ½ ounce
• salt
  1 tsp
• shallots
  4 unit
• spaghetti
  12 oz

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce. Peel and mince or grate garlic . Thinly slice button mushrooms (skip if your mushrooms are pre-sliced). Halve, peel, and thinly slice shallots . Roughly chop parsley .

   garlic: 6 clove, button mushrooms: 1 lb, shallots: 4 unit, parsley: ½ ounce
2. 

   2

   Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve 1 cup pasta cooking water, then drain.

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, combine one-third of the garlic and olive oil in a small bowl . (Use 2 TBSP for 2 servings; 4 TBSP for 4 servings.) Season with salt and black pepper to taste.

   olive oil: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over high heat. Add grape tomatoes ; cook, stirring occasionally, until blistered, ⏱️ 2-3 minutes . Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 2 tsp, grape tomatoes: 8 oz
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until softened, ⏱️ 3-5 minutes . Then add the shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, ⏱️ 2-3 minutes . Remove pan from heat.

   Italian seasoning: 1 tbsp, chili flakes: 1 tsp
6. 

   6

   Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, ⏱️ 2-3 minutes . TIP: Place directly on oven rack or use a baking sheet.

   ciabatta: 2 slice
7. 

   7

   To the pan with mushrooms, add the drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and salt to taste. Toss to combine. (TIP: If the pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
8. 8

   Add as much balsamic vinegar as you like to the bowl with the remaining garlic oil. Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.

   balsamic vinegar: 3.333 tbsp