Oyster Mushroom Spaghetti With Tomato and Basil Sauce

Name: Oyster Mushroom Spaghetti With Tomato and Basil Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 500 g spaghetti (gluten-free); 2 cups oyster mushrooms (chopped); 1 big onion, diced; 400 g tomatoes (1 can chopped and peeled tomatoes); 1/2 glass red wine; 1 -2 pinch chili powder (optional); 4 -5 garlic cloves, minced; 2 teaspoons dry basil leaves; sea salt, to taste; ground pepper, to taste; 1 -2 tablespoon olive oil

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Recipe by gourmandelle

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!

READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

500

g spaghetti (gluten-free)
2

cups oyster mushrooms (chopped)
1

big onion, diced
400

g tomatoes (1 can chopped and peeled tomatoes)
¹⁄₂

glass red wine
1 -2

pinch chili powder (optional)
4 -5

garlic cloves, minced
2

teaspoons dry basil leaves
sea salt, to taste
ground pepper, to taste
1 -2

tablespoon olive oil

DIRECTIONS

Cook spaghetti as per package directions. Rinse and set aside.
Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
When ready pour over the spaghetti and mix gently.
Serve!

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