Don't PAN-IC for dinner, this One Pan Spaghetti will save the day!

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta

Whole wheat spaghetti offers more fiber.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used when in season.

Heat a saute pan over medium heat.

Add 2 tablespoons olive oil to the pan.

Add 1 finely chopped onion and 3 pieces of roughly chopped garlic to the pan.

Add a pinch of salt and pepper.

Saute for 2 to 3 minutes until softened.

Add 2 tablespoons capers, 1 teaspoon oregano, and 1 teaspoon sweet paprika to the pan.

Saute for about 1 minute.

Add 75 grams of roughly chopped oyster mushrooms to the pan.

Pour in an 800ml can of pureed tomatoes and 2 cups of vegetable stock.

Turn the heat up and bring the mixture to a boil.

Add 0.5 pound of spaghetti to the pan, gently stirring until the spaghetti is softened and submerged.

Cover and cook on medium-low for about 8 minutes, stirring occasionally to check for doneness.

After 8 minutes, give the pasta a stir and taste to see if it's done.

Plate the pasta and drizzle with fresh olive oil and fresh cracked pepper.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens