spaghetti – The Vegan Rhino

November 1, 2020November 1, 2020

Mushroom Marsala Spaghetti

This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.

Yields 4 servings, roughly 1 3/4 cup sauce

Ingredients

1 lb. spaghetti, or as much as you’d like

1 Tbsp. + 1 1/2 tsp. avocado oil

1 cup shiitake mushrooms, thinly sliced

1 cup baby Bella mushrooms, thinly sliced

1/4 cup shallot, minced

1 Tbsp. minced garlic

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

3/4 cup Marsala wine

1 1/2 cups vegetable broth

1 Tbsp. plant-based butter

1 Tbsp. fresh parsley, chopped

Directions

Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water, as needed.
Garnish with parsley and serve.

Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.

May 15, 2020May 17, 2020

Spicy Red Pepper Sauce

This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.

Yield 24 oz.

Ingredients

2 red bell pepper, skin removed

1 small yellow onion, chopped

1 large garlic clove, minced

1 small scotch bonnet pepper, de seeded and minced

1 tsp. Italian seasoning

3/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 tsp. white distilled vinegar vinegar

1/4 tsp. sugar

1/2 cup vegetable broth

1 tsp. nutritional yeast

Directions

Preheat oven to broil
On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
Serve over pasta.

Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.

August 17, 2018October 31, 2020

Baked Spaghetti Squash Lasagna

Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!

Yields 2 servings

Ingredients

1 large spaghetti squash

2 garlic cloves

1/2 cup cooked TruRoots Organic Sprouted Green Lentils

2 cups homemade tomato sauce

4 cups of baby spinach (2 handfuls)

4 oz. baby bella mushrooms

1 medium yellow onion, diced

1 tsp Simply Organic Thyme Leaf

1 tsp. fresh basil, chopped

1 tsp. fresh parsley, chopped

1 tsp Vitacost Himalayan Pink Salt

1 tsp Spicely Organics Ground Black Pepper

Directions

Preheat oven to 400 degrees F.
Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.

Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.