Project Description
A rich and savory Black Mushroom Spaghetti, featuring Otelia® black bean spaghetti with sautéed mushrooms, fresh thyme, and walnut oil for a deep umami flavor.
This Black Mushroom Spaghetti is a rich, umami-packed dish that highlights earthy mixed mushrooms and Otelia® black bean spaghetti. Sautéed with fresh thyme, garlic, and a hint of walnut oil, this gluten-free, high-protein pasta is perfect for those who love deep, savory flavors. A simple yet indulgent meal that comes together in minutes!
Black Mushroom Spaghetti
Ingredients
- 200 g Otelia® black bean spaghetti
- 150 g mixed mushrooms shimeji, maitake, oyster, button, etc.
- 3-5 fresh thyme sprigs
- 2 pc garlic cloves minced
- 1 Tbsp Otelia® walnut oil
- 2 Tbsp light soy sauce
- 1 Tbsp butter or walnut oil
- 2-3 pinches flakey sea salt
- To taste ground black pepper
- To taste finely grated Parmesan cheese optional
Instructions
- Bring a big pot of water to the boil; while that’s going, prep the various mushrooms by separating long stems from their clusters, tearing wide ones in half, and slicing those with big caps.
- Drop the spaghetti into the pot of boiling water. Cook for 4 minutes, then scoop the spaghetti out with a slotted spoon, transferring it to a plate; set aside.
- Bring a non-stick frying pan to high heat with the walnut oil, then tip in the mushrooms, garlic and thyme. Sauté until the mushrooms are golden-brown, about 2 min.
- Add the cooked black bean spaghetti to the pan of mushrooms, along with 2 Tbsp of the pasta cooking water. Add the soy sauce and sauté for 2 minutes, until well combined.
- Drop in the butter or walnut oil and toss to coat, 30 seconds.
- Plate up and finish with sea salt, pepper & Parmesan cheese.
