Vegan Mushroom Spaghetti Aglio e Olio

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• ciabatta
  1 unit
• cooking oil
  1 tbsp
• garlic
  4 cloves
• grape tomatoes
  8 oz
• italian seasoning
  1/2 tsp
• olive oil
  2 tbsp
• parsley
  1 c
• salt
• shallot
  1 unit
• spaghetti
  8 oz

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   Adjust oven rack to middle position and preheat to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Peel, mince, or grate garlic . Thinly slice button mushrooms . Halve, peel, and thinly slice shallot . Roughly chop parsley .

   garlic: 4 cloves, button mushrooms: 8 oz, shallot: 1 unit, parsley: 1 c
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   spaghetti: 8 oz
3. 

   3

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

   olive oil: 2 tbsp, salt, black pepper
4. 

   4

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

   cooking oil: 1 tbsp, 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 ; cook, stirring occasionally, until softened ⏱️ 4 minutes . Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened ⏱️ 2 minutes . Remove pan from heat.

   italian seasoning: 1/2 tsp, chili flakes: 1 tsp
6. 

   6

   Halve ciabatta crosswise and brush with half the garlic oil. Toast on the middle rack until lightly golden ⏱️ 2 minutes . To the pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and ½ tsp salt. Toss to combine. If pasta seems dry, add reserved pasta cooking water a splash at a time. Taste and season with salt and pepper if desired.

   ciabatta: 1 unit
7. 

   7

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

   balsamic vinegar: 2 tbsp