Spaghetti with Mushroom Sauce

How to prepare spaghetti with mushroom sauce

1. Clean the mushrooms of their stems and slice them. Sauté in hot oil, sprinkled with salt and black pepper. Sauté over high heat, stirring occasionally. If the pan is not wide enough, you can sauté them in batches.
2. When the mushrooms are soft and the water has evaporated, add the crushed garlic and sauté for 1 more minute.
3. Deglaze with wine and let it evaporate.
4. Add the tomato sauce, thyme, rosemary and porcini powder. Add 1/3 cup of water. Cook everything covered until the sauce reduces (about 10 minutes).
5. Put half of the mushrooms in a blender and blend until they become a paste. Mix with the remaining mushrooms. Adjust the sauce for salt.
7. Meanwhile, cook the spaghetti in plenty of salted water according to package instructions.
8. Drain the pasta and add to the mushroom sauce. Mix well.
9. Serve drizzled with olive oil and parmesan outside of fasting period. You can sprinkle with vegan "parmesan", which is equal amounts of nutritional yeast flakes with cashews and a little salt ground in a coffee grinder.

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