Spaghetti con le Vongole

Spaghetti con le Vongole is a delightful vegan twist on the classic Italian dish, featuring tender pasta tossed with a savory garlic and white wine sauce, complemented by the briny flavor of clams, all replaced by nutritious mushrooms. This dish is light yet satisfying, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Spaghetti - 160 grams
• King oyster mushrooms - 200 grams, sliced
• Garlic - 4 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• White wine (vegan) - 100 ml
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat.
3. Add the minced garlic and red pepper flakes to the pan, sauté for about 1 minute until fragrant.
4. Add the sliced king oyster mushrooms to the pan and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden.
5. Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
6. Add the vegetable broth and bring the mixture to a gentle simmer. Cook for an additional 3 minutes.
7. Once the spaghetti is cooked, reserve 1/4 cup of pasta water and drain the rest.
8. Add the drained spaghetti to the pan with the mushroom sauce, tossing to combine. If the mixture is too dry, add some reserved pasta water.
9. Stir in the chopped parsley and lemon juice, and season with salt and black pepper to taste.
10. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 62 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from garlic and parsley, supporting immune function.

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