Vegan Creamy Tomato & Mushroom Spaghetti

🥘 Ingredients

• chili flakes
  1 tsp
• cooking oil
  1 tbsp
• cremini mushrooms (skip if pre-sliced)
  8 oz
• garlic
  3 cloves
• hummus
  ½ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• parsley
  ½ cup
• shallot
  1 unit
• sliced almonds
  2 tbsp
• spaghetti
  7 oz
• sugar
  1 tsp
• sun-dried tomatoes
  3 tbsp
• tomato paste
  1 tbsp
• veggie stock concentrate
  2 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Trim and thinly slice cremini mushrooms . 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 (skip if pre-sliced), shallot: 1 unit, garlic: 3 cloves, sun-dried tomatoes: 3 tbsp, parsley: ½ cup, lemon: 1 unit
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes .

   spaghetti: 7 oz
4. 

   4

   Reserve ¾ cup pasta cooking water, then drain.
5. 

   5

   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 ⏱️ 7 minutes . Season with salt and pepper.

   cooking oil: 1 tbsp
6. 

   6

   Add garlic, sun-dried tomatoes, tomato paste , and sugar to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant ⏱️ 2 minutes .

   tomato paste: 1 tbsp, sugar: 1 tsp
7. 7

   Stir veggie stock concentrate and 1⁄3 cup reserved pasta cooking water into pan. Bring to a simmer and cook until sauce has slightly reduced ⏱️ 2 minutes .

   veggie stock concentrate: 2 tsp
8. 8

   Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. Season with salt and pepper.

   hummus: ½ cup, olive oil: 1 tbsp
9. 9

   Add drained spaghetti and half the parsley to pan with sauce; stir until coated.
10. 10

    Taste and season with salt and pepper if needed.
11. 11

    Divide pasta between bowls. Top with sliced almonds , remaining parsley, and as many chili flakes as you like.

    sliced almonds: 2 tbsp, chili flakes: 1 tsp
12. 12

    Squeeze juice from one lemon wedge over top. Serve with remaining lemon wedges on the side.