Keyword Easy-to-prepare, Make Ahead, plant-based, Quick, Stove top
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 71kcal
Author Chief Desirist Dr Hanna
Ingredients
4ozEdamame Spaghetti
½tspCanola oil
1.5ozoniondiced
Pinchsalt
1garlicminced
8ozBaby Bella mushroomssliced
1cupwater
½tspground black pepper
¼tspVegeta
½tspTruvia Cane Sugar Blend
8oztomatoesdiced
½tspdry basil
1.50ozfresh basilchopped
Instructions
Bring a large pot of lightly salted water to a boil. Cook the edamame pasta at medium heat, stir it occasionally, for about 4 minutes. Drain and return pasta to the pot.
Meanwhile make the mushroom sauce. Heat oil in a large non-stick skillet over medium heat. Sauté onions 4 minutes, add salt, garlic, sauté it 30 sec.
Add sliced mushrooms. Sauté them 3 minutes. Then pour 1 cup water over it. Add pepper, Vegeta, Truvia, tomatoes, and both basils. Cook on low heat, about 7 minutes.
Serve sauce over the pasta. Decorate plates with fresh basil.
Notes
Edamame Spaghetti comes from immature soybeans, having science-based health benefits. If don’t have diet restrictions, for enhanced flavor you can add smoked Hungarian Bacon. However, the meal no longer will be vegan or vegetarian. Start with frying 1 oz finely diced double-smoked Kolozsvari Szalonna (Applewood Smoked Bacon ) from Hirs Sausage Market. Or you can use regular pasta and grated parmesan.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
