Ingredients
- 1 tbsp extra virgin olive oil
- 8-12 sliced mushrooms, any variety
- 1 diced shallot
- 2 large cloves diced garlic
- 2 cups cherry tomatoes
- zest of 1 lemon
- juice from 1/2 a lemon
- 1/2 tsp salt
- 1/4 tsp dried chili flakes
- 1/2 tsp Italian seasoning
- 1/2 cup vegetable stock
- 1 pkg spaghetti noodles cooked to al dente
- 1 tbsp butter
- 1 cup fresh basil and arugula, chopped together
- parmesan cheese to taste.
Directions
1. Heat olive oil in a non stick pan over medium heat. Add mushrooms, shallots, tomatoes, garlic, and spices and saute until your sauce is boiling and a few of the tomatoes begin to burst.
2. Add vegetable stock, stir and cover.
3. Bring to the boil, cover, turn to low and let the sauce simmer while you cook the pasta. (make sure to salt your pasta water.)
4. When the pasta is cooked to al dente, add the butter to the sauce and ladle in some of the pasta water to melt the butter.
5. Add the spaghetti to the sauce along with the fresh basil and arugula.
