When I first moved to the United States, I used to eat a lot in the mall. And Sbarro was my favorite place to eat and I was crazy about their Chicken Vesuvio. I used to make it a lot after we moved from Michigan. Recently I saw someone posted a dish on Instagram about Spaghetti in Garlic Sauce. And I thought to incorporate that sauce with spaghetti, and it turned out exceptionally good. This is a simple recipe that you can make on the stove as well as in an Instant Pot. It needs just a few ingredients, and the simplicity of the dish makes it extra special. OIL & BUTTER: I use the oil and butter mix for sauteing the garlic & mushrooms. Both add a nice flavor when used together. MUSHROOM: Mushroom is one of the main ingredients needed for this recipe. Mushroom tends to give umami-rich flavor to the dish. Because of mushroom, this dish doesn’t lack flavor and is loved by meat-lover too. GARLIC: Mushroom is definitely one of the main ingredients, but the main flavor comes from Garlic. I have added lots of Galic to make this dish extra special SPAGHETTI: I have used whole wheat spaghetti, but you can also use linguine or fettuccine for the recipe. Basically, any kind of spaghetti or pasta will work for the dish. I have Garlic Sauce to go with the spaghetti. You can make it on the stove or in an Instant Pot very easily. I first add Oil & Butter to the pot and saute mushrooms in it. Once they are cooked and turn brown, then I add 6-7 cloves of garlic and fry for 1-2 minutes. For the sauce, I have added Parmesan Cheese to give nutty and salty flavor. I have also added ¼ cup of Marsala Wine / Cooking White Wine for the sauce. This is optional, you can make the dish without adding the wine too. You can also add Vegan Parmesan Cheese if you don’t prefer Parmesan Cheese. You can use this cheese in all savory and salty recipes. It goes great on potatoes, pasta and you won’t taste the difference.
¾ cup Cashews ½ cup Hemp Seeds ¼ cup Nutritional Yeast ¼ teaspoon Garlic Powder ¼ teaspoon Onion Powder ½ teaspoon Salt
Add all the ingredients in a food processor and blend until all the ingredients are incorporated. Store in an air-tight container for up to 3-4 weeks.
STEP 1 - SAUTE: First saute Garlic & Mushroom in oil and butter till they change color. If you want them tender you can take them out and keep it aside and add later when spaghetti is cooked. Or you save you from extra trouble you add everything in one pot.
STEP 2 - PRESSURE COOK: Add spaghetti and water and pressure cook for 5 minutes or as needed (depending on pasta you’re using). Once timer beeps then Quick Release by turning vent to the venting position.
STEP - 3: ADD CHEESE: When pressure is released, open the lid. Stir the spaghetti and add parmesan cheese and wine (optional) and cook till combined.
STEP 4 - ADJUST & SERVE: Lastly adjust the seasoning and garnish with some parsley leaves and chili flakes and serve.
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📖 RECIPE CARD
