During the busy school year, I make organic spaghetti every week. The kids love it, it’s inexpensive, and it’s SO easy to make in the crock pot. The kids prefer it meatless, but the parents not so much-unless. . . .
It’s topped with sautéed mushrooms! This is my new favorite and super easy way to ‘amp’ up meatless spaghetti! Fresh basil doesn’t hurt either. And I was lucky enough to receive BOTH of these goodies in my Local Box last week.
It takes about five minutes to slice the mushrooms, and another five minutes to saute them in butter. Actually, two minutes. Five minutes would overcook them. I like adding a few red pepper flakes to the melted butter too. Little time investment for lots of flavor is how I roll these days!
Oh, and the kids won’t touch mushrooms with a ten-foot-pole, so Dirk and I get to eat all of them. It’s a win-win!
4 ( or more) oz. fresh mushrooms, sliced
2 T. butter (Earth Balance dairy/soy-free is our fav dairy free option)
dash red pepper flakes
2-4 fresh basil leaves, finely chopped
Melt the butter in a skillet.
Add red pepper flakes and cook for 10 seconds (don’t inhale the fragrant steam-it will make you choke!)
Add sliced mushrooms and sautee on high heat for 2 minutes.
Spoon onto plated spaghetti and top with fresh basil.
Linked to Meatless Monday reciperenovator.com
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