Plant-based eating made simple. This hearty, veggie-packed recipe is perfect for a chilly fall night
Plant-based eating made simple. This hearty, veggie-packed recipe is perfect for a chilly fall night. Veggie Spaghetti with Oyster Mushrooms, Butternut Squash And Mustard SproutsIngredients1 box Veggie Spaghetti1 onion chopped2 tbsp. extra-virgin olive oil1 lb. oyster mushrooms2 cups butternut squash diced1 cup mustard sprouts½ cup Parmigiano cheeseTT red pepper flakesDirections1. Bring a large pot of water to a boil and cook veggie spaghetti according to directions 2. Meanwhile in a hot skillet sauté onion with 2 tbs extra-virgin olive oil3. Add red pepper flakes to taste, oyster mushrooms and butternut squash, cook over high heat until slightly caramelized and thoroughly cooked4. Next, add 1 cup of pasta cooking water.5. Drain spaghetti and toss with the veggies, 1 cup mustard sprouts and ½ cup Parmigiano Recipe and Photo Credit: Chef Lorenzo Boni -- source link
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