Cremini and Zucchini Spaghetti

🥘 Ingredients

• black pepper
• butter
  3 tbsp
• chili flakes
  ¼ tsp
• cremini mushrooms
  1 c
• demi-baguette
  1 unit
• garlic powder
  ¾ tsp
• italian seasoning
  1 tsp
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• roma tomato
  1 unit
• salt
• spaghetti
  8 oz
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   olive oil yellow onion cremini mushrooms zucchini roma tomato spaghetti tomato paste italian seasoning garlic powder chili flakes veggie stock concentrate butter parmesan cheese demi-baguette salt black pepper

   olive oil: 2 tbsp, yellow onion: 1 unit, cremini mushrooms: 1 c, zucchini: 1 unit, roma tomato: 1 unit, spaghetti: 8 oz, tomato paste: 2 tbsp, italian seasoning: 1 tsp, garlic powder: ¾ tsp, chili flakes: ¼ tsp, veggie stock concentrate: 1 unit, butter: 3 tbsp, parmesan cheese: 2 tbsp, demi-baguette: 1 unit, salt, black pepper
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini into ¼-inch pieces. Dice cremini mushrooms into ¼-inch pieces. Dice roma tomato into ¼-inch pieces. Halve, peel, and finely dice yellow onion.
3. 

   3

   Once water is boiling, add spaghetti to pot and cook until al dente ⏱️ 10 minutes . Reserve 2 cups pasta cooking water, then drain.
4. 

   4

   Meanwhile, heat olive oil in a large pan over medium-high heat. Add yellow onion and cook until lightly browned ⏱️ 4 minutes . Add cremini mushrooms and zucchini and cook until lightly browned and slightly softened ⏱️ 6 minutes . Season generously with salt and black pepper.
5. 

   5

   Add roma tomato, tomato paste, italian seasoning, garlic powder, and a small pinch of chili flakes to pan. Cook, stirring, until thoroughly combined ⏱️ 2 minutes . Add veggie stock concentrate and 1½ cups reserved pasta cooking water. Bring to a boil, then reduce heat to a simmer. Cook until thickened and veggies are soft ⏱️ 8 minutes .
6. 

   6

   Meanwhile, place 2 TBSP butter in a small bowl and microwave until just softened ⏱️ 10 seconds (do not melt). Stir in 1 TBSP parmesan cheese, remaining garlic powder, a pinch of salt, and a pinch of chili flakes to taste. Halve demi-baguette and toast until golden ⏱️ 3 minutes . Spread butter mixture onto cut sides of baguette, then halve on a diagonal.
7. 7

   Add spaghetti, remaining 1 TBSP butter, and a splash of remaining pasta cooking water to sauce. Toss to combine, adding more pasta water as needed for sauce to fully coat pasta. Taste and season generously with salt and black pepper. Divide finished pasta between bowls. Top with remaining parmesan cheese and a pinch of remaining chili flakes, if desired. Serve with garlic bread on the side.