Spaghetti with almond and mushroom sauce

This is a recipe that really does require you to have a food processor. I suppose you could make it without, but it would turn a 20 minute super-quick recipe into something involving a tedious hour of chopping. Use a food processor, or make something else. Sorry.

The almond and mushroom sauce is delicious and very garlicky. If you’re not so keen on garlic, leave out the raw clove at the end. I’ve experimented with varying amounts of cooked and raw garlic in this recipe, and finally settled on two cloves cooked, and one raw. Feel free to tinker with the amounts yourself. Let me know how it goes.

The almonds add texture and a subtle nutty flavour to the mushroom sauce, as well as boosting the nutritional value of this delicious vegan dish. I made this with a mixture of white mushrooms and chestnut mushrooms, but you could use one or the other, and it would still be lovely.

I’ll stop rambling. Here’s the recipe. Serves 3-4.

Spaghetti with almond and mushroom sauce

Spaghetti with almond and mushroom sauce

Spaghetti with almond and mushroom sauce

You will need:
300g mushrooms
4 tbsp olive oil – divided
3 cloves garlic
1 tbsp vegetarian worcestershire sauce
1 tbsp dry sherry (optional)
1 tsp ground black pepper
40g ground almonds
handful fresh parsley
Spaghetti, to serve

What to do:
Finely chop the mushrooms in the food processor. Put into a large skillet or frying pan with 1 tbsp olive oil, the worcestershire sauce, sherry, black pepper, and the largest 2 cloves of garlic (crushed). Cook over a medium heat for 10-15 minutes until the mixture changes from ‘wet’ to ‘dry’ and no more liquid is given off.
Meanwhile, put the remaining 3 tbsp olive oil, the almonds, the smallest of the 3 cloves of garlic (crushed), and the parsley into the bowl of the food processor. When the mushrooms are cooked, add them to the bowl and process everything together until smooth.
Cook the spaghetti according to the instructions on the packet. When it is cooked, add 100ml of the pasta cooking water to the mushroom mixture and process briefly to combine.
Drain the spaghetti, and serve with the sauce.

spaghetti mixed with mushroom sauce

Spaghetti and mushroom sauce – all mixed together

I’m entering this recipe into the Tinned Tomatoes Pasta Please challenge which for February is hosted by the Feeding Boys blog. This month’s theme is ‘spaghetti’, so I’m pretty confident that my spaghetti with almond and mushroom sauce qualifies 🙂

2 Comments:

  1. Pingback: Pasta Please #14 February round up

  2. What a delicious array of flavours!!! I’m definitely going to try this out on the boys… they refuse to eat mushrooms but if they’re blitzed to smithereens and are left with the flavour it’ll be the ultimate test! Thanks for joining in with this month’s Pasta Please spaghetti link-up 🙂

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