Vegan Creamy Tomato & Mushroom Spaghetti

🥘 Ingredients

• chili flakes
  1 tsp
• cooking oil
  1 tsp
• cremini mushrooms
  8 oz
• garlic
  4 clove
• hummus
  1/2 c
• lemon
  1 unit
• olive oil
  2 tsp
• parsley
  ½ once
• pepper
• salt
• shallot
  2 unit
• sliced almonds
  1 oz
• spaghetti
  12 oz
• sun-dried tomatoes
  3 oz
• tomato paste
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to boil. Wash and dry all produce. Trim and thinly slice cremini mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot . Peel and mince or grate garlic . Finely chop sun-dried tomatoes . Finely chop parsley . Quarter lemon .

   cremini mushrooms: 8 oz, shallot: 2 unit, garlic: 4 clove, sun-dried tomatoes: 3 oz, parsley: ½ once, lemon: 1 unit
2. 

   2

   Once water is boiling, add spaghetti to the large pot . Cook, stirring occasionally, until al dente, 9–11 minutes. Reserve ¾ cup (1 cup for 4) pasta cooking water, then scrape through a strainer .

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6–8 minutes. Season generously with salt and pepper .

   cooking oil: 1 tsp, salt, pepper
4. 

   4

   Add garlic and the sun-dried tomatoes to the same pan. Stir in tomato paste and 1 tsp sugar (2 tsp for 4 servings). Cook, scraping up any browned bits, until tomato paste turns brick-red and garlic is fragrant, 1–2 minutes. Stir in ¼ cup of the reserved pasta water and veggie stock concentrate ; bring to a boil and cook until slightly thickened, 1–2 minutes. Reduce heat to low and stir in hummus and olive oil until creamy.

   tomato paste: 2 unit, veggie stock concentrate: 4 unit, hummus: 1/2 c, olive oil: 2 tsp
5. 

   5

   Add the drained spaghetti and chopped parsley to the pan; toss until heavily coated. If needed, add some reserved water to loosen. Season with salt and pepper.
6. 

   6

   Divide between bowls. Sprinkle sliced almonds , additional parsley, and a dash of chili flakes over each bowl. Squeeze lemon juice from a wedge. Serve immediately.

   sliced almonds: 1 oz, chili flakes: 1 tsp