#spaghettinight

A delicious vegan take on a classic spaghetti dish, with meaty king oyster mushrooms that look like scallops and plum tomatoes and toasted walnuts that balance each other out.

Ingredients: 200g spaghetti. 12-16 king oyster mushrooms, sliced into scallop-like rounds. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup plum tomatoes, halved. 1/2 cup toasted walnuts, roughly chopped. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one to two minutes, until the garlic smells good, add the minced garlic. Slice the king oyster mushrooms and add them to the pan. Cook for three to four minutes on each side, until both sides are golden brown and slightly crispy. After you add the plum tomatoes, cook for another two to three minutes, until they begin to soften. Add pepper and salt to taste. When you add the cooked spaghetti to the pan, toss it around with the mushrooms and tomatoes until everything is well mixed. Take the pan off the heat and add the toasted walnuts. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Your table will smell and taste like the ocean when you eat this Seafood Spaghetti. When you mix seafood, garlic, tomatoes, and white wine, you get a rich and flavorful sauce that goes perfectly with the soft strands of spaghetti. This recipe is quick and easy, and it's great for weeknight dinners or special events.

Ingredients: 250g spaghetti. 200g mixed seafood shrimp, calamari, mussels. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 can 400g diced tomatoes. 1/4 cup white wine. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and minced garlic and saut until the onion is fragrant and clear. Put in a mix of seafood and cook until it's almost clear. Add the diced tomatoes and white wine. Simmer for 5 to 7 minutes, until the sauce is slightly reduced. Add pepper and salt to taste. When you add the cooked spaghetti to the pan, toss it around so that the seafood sauce covers it all. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

This dish has the tastes of succulent shellfish and al dente spaghetti covered in a bright pesto sauce. It gets crunchier and tastes better when you add toasted breadcrumbs.

Ingredients: 200g spaghetti. 200g mixed shellfish such as shrimp, mussels, and clams. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup white wine. Salt and pepper to taste. 1/4 cup pesto sauce. 1/2 cup breadcrumbs. 2 tablespoons grated Parmesan cheese. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put the mixed shellfish in the pan and cook for about 4 to 5 minutes, until they begin to open. Add the white wine and let it cook for a while until it gets a little less thick. Add pepper and salt to taste. Toss the cooked spaghetti with the shellfish and sauce in the pan after adding it. Put the breadcrumbs in a different small skillet and toast them until they are golden brown and crispy. Take the pan off the heat and add the pesto sauce. Toast some breadcrumbs and grate some Parmesan cheese on top of the spaghetti. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and tasty Instant Pot spaghetti recipe with ground beef, marinara sauce, and spices that makes a hearty meal in minutes.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 24 oz jar marinara sauce. 1 14.5 oz can diced tomatoes, undrained. 2 cups beef broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 8 oz spaghetti noodles, broken in half. 1 cup shredded mozzarella cheese. Fresh parsley, chopped for garnish.

Instructions: In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Drain excess fat. Transfer cooked beef mixture to Instant Pot. Add marinara sauce, diced tomatoes, beef broth, oregano, basil, salt, and pepper to the Instant Pot. Stir to combine. Break spaghetti noodles in half and add them to the Instant Pot, gently pressing them into the sauce mixture to submerge. Close and lock the lid. Set the Instant Pot to Manual mode for 8 minutes at high pressure. Once cooking is complete, perform a quick pressure release. Open the lid and stir the spaghetti. If desired, sprinkle shredded mozzarella cheese over the top. Let the cheese melt for a few minutes before serving. Garnish with chopped fresh parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

A vegan twist on the classic spaghetti and meatballs dish, using lentils and flavorful herbs for a delicious plant-based alternative.

Ingredients: 300g spaghetti. 1 cup cooked lentils. 1 cup breadcrumbs. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed. 4 tablespoons water. 2 tablespoons nutritional yeast. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti. Remove the water and set it aside. Warm the oven up to 190C 375F. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes. This will make a flax "egg." Put cooked lentils, breadcrumbs, onion, garlic, nutritional yeast, oregano, basil, salt, pepper, and the ready flax "egg" in a large bowl. Mix everything together well. Press the dough into little balls and set them on a baking sheet that has been lined with paper. The no-meatballs should be baked in a hot oven for 20 to 25 minutes, or until they are firm and slightly browned. While the sauce is still warm, heat it in a saucepan over medium-low heat. Place the cooked spaghetti with marinara sauce on top, and then serve the baked meatballs on the side. Before serving, sprinkle with fresh parsley. Have fun with your meatless spaghetti and meatballs!

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and creamy sauce made from roasted cauliflower and garlic that is mixed with spaghetti to make a filling pasta dish.

Ingredients: 1 head cauliflower, cut into florets. 1/4 cup olive oil, divided. 4 cloves garlic, minced. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste. 1 pound spaghetti. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with 2 tablespoons of olive oil, minced garlic, red pepper flakes, salt, and black pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until cauliflower is tender and lightly browned. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside. Transfer the roasted cauliflower to a blender or food processor. Add the remaining olive oil and blend until smooth, adding water as needed to reach desired consistency. Toss the cooked spaghetti with the cauliflower sauce in a large skillet over medium heat until heated through. Serve hot, garnished with grated Parmesan cheese and chopped parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes