Growing up, I remember my mom making spaghetti a lot, at least once a week usually. I loved pasta night, when we’d fill our plates with steaming hot pasta, yummy sauce, and drown it in Parmesan cheese. I loved spaghetti then, and I love it now. Not only is spaghetti a staple food, but it’s so affordable!
For this spaghetti, I used a ton of baby bella mushrooms. I love how thick and “meaty” they are. But really, I’m just obsessed with mushrooms. They seem to be a theme on my blog, whether in pasta or on lavash pizza or in mexican food. I have an undying love of mushrooms. So much in fact that I might need intervention. Every time I’m at the grocery store, I have to convince myself that no, I do not need 27 packages of mushrooms, 2 will work just fine. But heaven help me when they’re on sale, last week I think I had between 6 packages in my fridge because I had to buy every one that was on sale. I was so happy! There’s just something about mushrooms that I adore, they are definitely one of my favorite veggies!
These mushrooms cooked down a bit, but they were thick cut, so they had that nice “meaty” texture to them still. Perfect for a meatless substitute!
I love how economical spaghetti is. We added some tomato sauce to our leftovers the next day, and we ended up eating this 3 times, so it made 6 meals for less than $15-20. It’s just as good the next day, and makes great leftovers!
I like using whole wheat spaghetti whenever I make it. You really can’t taste the difference and it’s much healthier than enriched. Top with freshly grated Parmesan cheese and enjoy!
For the full recipe head over to Blue Ridge Babe.