Jump to Recipe Print Recipe
Rich creamy texture is not something people associate with plant-based diet. Especially when we talk-pasta. This recipe, though, is here to prove them wrong.

The recipe is very personal mostly because it was created out of an insane crave for white sauce pasta. A vivid example of how hearty appetite leads to creativity! To be more specific, it’s not the traditional version of white pasta sauce that I have been missing, but rather the thick richness and the feeling of satiation. Moreover, the recipe incorporates my latest obsession- shiitake mushrooms. I simply love them and their chewy texture. Honestly speaking the measure of the mushrooms, I added to the ingredients list, sometimes doesn’t correspond to the reality of what I actually use when I prepare the sauce. If you are one of those strange people, who don’t fancy my most beloved shiitake, feel free to substitute them with another type of mushroom. Even though I can’t promise the same healthy benefits if you choose to do so.

If you are still not drooling over my flavorful introduction (maybe I am not as good of a writer as my mother made me believe), let me give you a practical reason to cook this dish. All the ingredients you need are 100% whole foods! No vegan cheese, no gums, no refined sugars. Everything you need is simple, easy to find and inexpensive. On top of that the Creamy SSS take only around 30 minutes to prepare, and are packed with handful of nutritional benefits.

 

Print Recipe

Creamy Shiitake Spinach Spaghetti (SSS)

An easy and fast way to prepare plant-based deliciousness in a hurry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Fast/Easy, healthy, Italian, Plant-based
Keyword: coconut milk, healthy, shiitake, spaghetti, spinach, vitamin A
Servings: 4 servings
Calories: 340kcal

Ingredients

Creamy sauce

  • 1 tbsp coconut oil
  • 1/2 yellow onion minced
  • 4 garlic cloves crushed
  • 1 tsp ginger minced
  • 2 cups shiitake mushrooms diced (around 140g/5oz)
  • 4 cups raw spinach (around 120g/4.2oz)
  • 2/3 cup coconut milk full cream
  • 4 tsp sesame seeds roasted
  • 2 tsp nut meg
  • 3 tsp turmeric
  • salt and paper to taste

Flavorful pasta

  • 250 g spaghetti (9oz)
  • 3 tbsp dried mint
  • 4-5 bay leaves
  • 1 shiitake mushroom
  • salt

Instructions

Sauce:

  • Sauté onions in the coconut oil, until transparent.
  • Add the minced ginger, salt, pepper, turmeric and nut meg. Stir to evenly distribute the spices.
  • Add the mushrooms and cook until mushrooms soften and release water.
  • Add the crushed garlic cloves.
  • Pour the coconut milk in the pan, cover and simmer on medium-high heat for 10 minutes.
  • Add spinach and sesame seeds. Keep stirring until spinach leaves soften.

Spaghetti

  • Bring salted water to boil.
  • Add bay leaves, dried mint and a shiitake mushroom in the boiling water.
  • Boil the spaghetti for 8 minutes, or until al dente.
  • Drain pasta and add it to the simmering sauce. Stir well and let sit for few minutes, so the sauce absorbs.

Notes

Nutrition per serving:
Calories: 340
Total fat: 9.1g
Carbs: 57.8g
Fiber: 4.4g
Protein: 11.1g
Calcium: 14.9%
Iron: 20.7%
Potassium: 214.7mg
Vitamin A: 56.3%
Vitamin C: 17.5%

As you have most probably noticed from the nutrition information, the Creamy SSS is packed with vitamin A. There is a lot of controversy when we talk about this specific vitamin. That’s because it gets stored in the body and we can actually “overdose”. The good news is that we need to be aware of our vitamin A intake, only when supplied from animal source “dealer”. And since my new favorite pasta recipe is completely plant-based, the only think you can overdose of are the potential vitamin benefits. So get ready to boost your immune system and protect your vision! Let’s cook!

Facebook Twitter Google-plus Pinterest

Recommended Posts

Whole Wheat Vegan Muffins