Mushroom & Garlic Spaghetti

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

Print Recipe Pin Recipe

Prep Time 3

Cook Time 10

Resting Time: 7

Total Time 20

Course Main Course

Cuisine American

Servings people

Calories 206 kcal

Equipment

Instant Pot

Ingredients

200 g spaghetti
2 cups mushrooms sliced
3 cloves garlic minced
2 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili flakes optional
2 tablespoon pasta water or White WIne
1 tablespoon parsley or coriander

Optional:

2 tbsp cream (for creamy version) parmesan or nutritional yeast

Get Recipe Ingredients

Instructions

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.
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.
(Note: Spaghetti should be submerged in water, otherwise it won't cook properly).
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.
(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)
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.
Garnish with Parsley & Lemon Zest and serve immediately!

Nutrition Facts

Mushroom & Garlic Spaghetti

Amount per Serving

Calories

206

Calories from Fat 18

% Daily Value*

Fat

Saturated Fat

0.3

Polyunsaturated Fat

0.4

Monounsaturated Fat

Sodium

363

Potassium

281

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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.

If you liked the recipe, Please RATE by clicking the stars or leave a FEEDBACK!

Keyword Easy Recipe, Instant Pot, Mushroom & Garlic Spaghett, vegetarian

Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!

For other Food Videos!Check out ThisThatMore!