HOW TO MAKE MUSHROOM & GARLIC SPAGHETTI

Mushroom & Garlic Spaghetti is a vegetarian dish made by first sauteing mushroom in butter and later adding spaghetti in mushroom & garlic sauce. This is one of the dishes that are loved by meat lovers too. And the best part is, this dish can be cooked in under 30 minutes in an Instant Pot.

When I first moved to the United States, I used to eat a lot in the mall. And Sbarro was my favorite place to eat and I was crazy about their Chicken Vesuvio. I used to make it a lot after we moved from Michigan. Recently I saw someone posted a dish on Instagram about Spaghetti in Garlic Sauce. And I thought to incorporate that sauce with spaghetti, and it turned out exceptionally good.

This is a simple recipe that you can make on the stove as well as in an Instant Pot. It needs just a few ingredients, and the simplicity of the dish makes it extra special.

OIL & BUTTER: I use the oil and butter mix for sauteing the garlic & mushrooms. Both add a nice flavor when used together.

MUSHROOM: Mushroom is one of the main ingredients needed for this recipe. Mushroom tends to give umami-rich flavor to the dish. Because of mushroom, this dish doesn't lack flavor and is loved by meat-lover too.

GARLIC: Mushroom is definitely one of the main ingredients, but the main flavor comes from Garlic. I have added lots of Galic to make this dish extra special

SPAGHETTI: I have used whole wheat spaghetti, but you can also use linguine or fettuccine for the recipe. Basically, any kind of spaghetti or pasta will work for the dish.

I have Garlic Sauce to go with the spaghetti. You can make it on the stove or in an Instant Pot very easily. I first add Oil & Butter to the pot and saute mushrooms in it. Once they are cooked and turn brown, then I add 6-7 cloves of garlic and fry for 1-2 minutes.

For the sauce, I have added Parmesan Cheese to give nutty and salty flavor. I have also added ¼ cup of Marsala Wine / Cooking White Wine for the sauce. This is optional, you can make the dish without adding the wine too.

You can also add Vegan Parmesan Cheese if you don't prefer Parmesan Cheese. You can use this cheese in all savory and salty recipes. It goes great on potatoes, pasta and you won't taste the difference.

• ¾ cup Cashews
• ½ cup Hemp Seeds
• ¼ cup Nutritional Yeast
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• ½ teaspoon Salt

Add all the ingredients in a food processor and blend until all the ingredients are incorporated. Store in an air-tight container for up to 3-4 weeks.

STEP 1 - SAUTE: First saute Garlic & Mushroom in oil and butter till they change color. If you want them tender you can take them out and keep it aside and add later when spaghetti is cooked. Or you save you from extra trouble you add everything in one pot.

STEP 2 - PRESSURE COOK: Add spaghetti and water and pressure cook for 5 minutes or as needed (depending on pasta you're using). Once timer beeps then Quick Release by turning vent to the venting position.

STEP - 3: ADD CHEESE: When pressure is released, open the lid. Stir the spaghetti and add parmesan cheese and wine (optional) and cook till combined.

STEP 4 - ADJUST & SERVE: Lastly adjust the seasoning and garnish with some parsley leaves and chili flakes and serve.

• LENTIL BOLOGNESE
• BAKED POTATO
• FOCACCIA BREAD
• BREAD BOWL
• DINNER ROLLS
• LENTIL BOLOGNESE

Gari

Mushroom & Garlic Spaghetti

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Mushroom & Garlic Spaghetti is a vegetarian dish made by first sauteeing mushroom in butter and later combining spaghetti sauteed mushrooms & buttery garlic sauce.

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Prep Time 3 minutes mins

Cook Time 10 minutes mins

Resting Time: 7 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American

Calories: 275

Equipment Method Nutrition Notes

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Equipment

• Instant Pot

Method

 

1. ▢
   Press Saute and add Oil & Butter to the inner pot of Instant Pot. When butter melts, add Mushroom slices and cook for 2 minutes till they turn brown in color. Then add minced Garlic to the pot and continue to cook for another 1 minute.
2. ▢
   Break spaghetti in half and add in the pot in a single layer. Add water in the pot as needed until the spaghetti gets submerged in it. And add Salt & Pepper and close the lid.
3. ▢
   (Note: Spaghetti should be submerged in water, otherwise it won't cook properly).
4. ▢
   With vent at the sealing position, pressure cook for 5 minutes. When timer beeps, Quick Release. That is, slide vent to the venting position for steam to release.
5. ▢
   (Note: Timer depends on the spaghetti. Check the instruction on the spaghetti bag. Divide the cooking time by half (½) and -1. Meaning, Cook Time for Spaghetti is 12. Divided by ½= 6. Then -1= 6-1=5)
6. ▢
   When pressure is released, open the lid. Add the rest of the ingredients (Red Chili Flakes, Italian Seasoning, Parmesan Cheese, and Marsala Wine). Press Saute again and cook for 1-2 minutes till everything is cooked well and liquid is absorbed.
7. ▢
   Garnish with Parsley & Lemon Zest and serve immediately!

Nutrition

Calories: 275kcalCarbohydrates: 45gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 12mgSodium: 202mgPotassium: 179mgFiber: 3gSugar: 2gVitamin A: 394IUVitamin C: 4mgCalcium: 110mgIron: 1mg

Notes

For the Spaghetti to cook properly, always make sure it's immersed in water. Otherwise it will not cook properly.

Pressure Cook Timer depends on the spaghetti. Check the instruction on the spaghetti bag. Divide the cooking time by half (½) and -1. That is, Cook Time for Spaghetti is 12. Divided by ½= 6. Then -1= 6-1=5.

For a more creamy flavor, you can also add ¼ cup of Cream at the end when adding the rest of the ingredients.

Tip: For a creamy flavor, when you add water, also add a small piece of Parmesan Cheese. So when pressure cooking, it will make garlic sauce creamier.

VEGAN PARMESAN CHEESE

• ¾ cup Cashews
• ½ cup Hemp Seeds
• ¼ cup Nutritional Yeast
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• ½ teaspoon Salt

Add all the ingredients in a food processor and blend until all the ingredients are incorporated. Store in an air-tight container for up to 3-4 weeks.

 

I like the flavor better when I use Marsala Wine, but if you don't like the flavor- you can also skip the step. And instead add cream in its place.

 

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