---
title: Vegan Creamy Tomato & Mushroom Spaghetti
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-creamy-tomato-mushroom-spaghetti-6492e9c94b18c31a619ff347
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Wheat
  - Sesame
  - Tree Nuts
tags:
  - New
  - Vegan
  - Calorie Smart
  - Pasta
  - Quick
rating: 4.0
rating_count: 846
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique, flavorful sauce and found the hummus addition surprising but delicious
  - theme: Ease of prep
    text: Quick and simple for most, though a few noted longer prep time for chopping sun-dried tomatoes
image: "https://images.recipes.furrysalamander.com/vegan-creamy-tomato-mushroom-spaghetti.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce.

Trim and thinly slice @cremini mushrooms{8%oz}(skip if pre-sliced). Halve, peel, and thinly slice @shallot{1%unit}. Peel and mince or grate @garlic{3%cloves}. Finely chop @sun-dried tomatoes{3%tbsp}. Finely chop @parsley{½%cup}. Quarter @lemon{1%unit}.

Once water is boiling, add @spaghetti{7%oz} to pot. Cook, stirring occasionally, until al dente ~{10%minutes}.

Reserve ¾ cup pasta cooking water, then drain.

While pasta cooks, heat a drizzle of @cooking oil{1%tbsp} 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.

Add garlic, sun-dried tomatoes, @tomato paste{1%tbsp}, and @sugar{1%tsp} to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant ~{2%minutes}.

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

Reduce heat to low and stir in @hummus{½%cup} and a large drizzle of @olive oil{1%tbsp} until fully incorporated. Season with salt and pepper.

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

Taste and season with salt and pepper if needed.

Divide pasta between bowls. Top with @sliced almonds{2%tbsp}, remaining parsley, and as many @chili flakes{1%tsp} as you like.

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