Super Fine Shiitake Pesto Spaghetti

Super simple
Super simple
Super simple
Super simple
0:25 m

Looking for a new way to enjoy pasta night? Look no further than our killer Super Fine Shiitake Pesto Spaghetti! This delicious recipe features al dente spaghetti coated in a homemade pesto made with fresh basil, pine nuts, and parmesan cheese. But the real star of the show? Finely sliced shiitake mushrooms that add a flavourful and textural pop to each bite. Quick and easy to prepare, it's the perfect meal for all you busy plant-based people.

Start cooking ➞




For the spaghetti

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>150g Shiitake mushrooms<item-todo-done><item-todo-done>100g vegan pesto<item-todo-done><item-todo-done>100g asparagus<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>200g spaghetti<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

To serve

<item-todo-done> rocket dressed with olive oil and balsamic vinegar<item-todo-done>

Before you start

Kettle boiled | large pan | large high sided frying pan

Prepare the ingredients

  • Finely slice the shiitakes, really fine.
  • Trim the asparagus and quarter long ways so you have really fine strips.

Start the sauce

  • Warm the olive oil in a high sided saucepan, add the mushrooms and a pinch of salt and pepper and fry for 4-5 minutes over high heat.

Cook the pasta

  • Add the pasta to a big pot of boiling salted water and cook according to packet instructions (approx 9 mins).

Finish the sauce

  • Add the pesto to the pan and stir for 1 minute.
  • Add a ladle of pasta water, stir to combine and reduce the heat to a gentle simmer.
  • When the pasta has 2 minutes left to cook, turn up the heat, add the asparagus, Nooch, the juice of half a lemon and a little more pasta water to create a nice sauce, fold to coat and simmer for 2 minutes to soften.
  • Taste and season to perfection with salt and pepper.
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