Super Fine Shiitake Pesto Spaghetti
- Super simple
- 0:25 m
- 7 ingredients
Looking for a new way to enjoy pasta night? Look no further than our killer Super Fine Shiitake Pesto Spaghetti! This delicious recipe features al dente spaghetti coated in a homemade pesto made with fresh basil, pine nuts, and parmesan cheese. But the real star of the show? Finely sliced shiitake mushrooms that add a flavourful and textural pop to each bite. Quick and easy to prepare, it's the perfect meal for all you busy plant-based people.
Serves: 2
Ingredients
For the spaghetti
- 1 tbsp olive oil
- 150g Shiitake mushrooms
- 100g vegan pesto
- 100g asparagus
- 1 tbsp Nooch
- ½ lemon
- 200g spaghetti
- salt and pepper to taste
To serve
- rocket dressed with olive oil and balsamic vinegar
Before you start
Kettle boiled | large pan | large high sided frying pan
Step 1
Prepare the ingredients
- Finely slice the shiitakes, really fine.
- Trim the asparagus and quarter long ways so you have really fine strips.
Ingredients
- 150g Shiitake mushrooms
- 100g asparagus
Step 2
Start the sauce
- Warm the olive oil in a high sided saucepan, add the mushrooms and a pinch of salt and pepper and fry for 4-5 minutes over high heat.
Ingredients
- 1 tbsp olive oil
Step 3
Cook the pasta
- Add the pasta to a big pot of boiling salted water and cook according to packet instructions (approx 9 mins).
Ingredients
- 200g spaghetti
Step 4
Finish the sauce
- Add the pesto to the pan and stir for 1 minute.
- Add a ladle of pasta water, stir to combine and reduce the heat to a gentle simmer.
- When the pasta has 2 minutes left to cook, turn up the heat, add the asparagus, Nooch, the juice of half a lemon and a little more pasta water to create a nice sauce, fold to coat and simmer for 2 minutes to soften.
- Taste and season to perfection with salt and pepper.
Ingredients
- 100g vegan pesto
- 1 tbsp Nooch
- ½ lemon
- salt and pepper to taste
- rocket dressed with olive oil and balsamic vinegar