Black Pepper Mushroom Spaghetti

A quick and savory vegan pasta dish combining earthy pine and shiitake mushrooms with vibrant bell peppers and a bold, freshly ground black pepper sauce.

Ingredients

• 200 g spaghetti
• 100 g pine mushrooms
• 100 g fresh shiitake mushrooms
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 green bell pepper
• 2 tbsp olive oil
• 1 tsp salt
• 2 tsp freshly ground black pepper
• 1 tbsp vegan oyster sauce
• 2 tbsp pasta water

Instructions

1. 1Boil the spaghetti

   

   Once the water comes to a boil, add a spoonful of salt, then add the spaghetti. Boil for about eight to nine minutes until cooked through.

   Tip: Adding salt to the water helps season the pasta from the inside as it cooks.
2. 2Prepare the pine mushrooms

   

   Take the prepared pine mushrooms and carefully slice them into uniform pieces on a wooden cutting board.

   Tip: Keep the slices consistent in thickness so they cook evenly.
3. 3Prepare the shiitake mushrooms

   

   Slice the fresh shiitake mushrooms into pieces on a wooden cutting board to prepare them for stir-frying.

   Tip: Ensure the shiitake mushrooms are cleaned before slicing.
4. 4Prepare the bell peppers

   

   Take the red and yellow bell peppers and cut them into thin, uniform strips on a wooden cutting board.

   Tip: Removing the seeds and white pith from the peppers ensures a better texture.
5. 5Drain the spaghetti

   

   Once the spaghetti is cooked, use chopsticks to lift it from the pot, allowing the excess water to drain, and set it aside in a bowl.

   Tip: Draining the pasta well prevents the stir-fry from becoming too watery.
6. 6Sauté the mushrooms

   

   Heat the pan, add a little olive oil, and start by sautéing the sliced mushrooms over high heat for about three minutes until they turn golden brown.

   Tip: Sautéing over high heat helps the mushrooms develop a nice, golden crust.
7. 7Stir-fry bell peppers

   

   Add the prepared red, yellow, and green bell pepper strips to the pan with the golden brown mushrooms. Stir-fry everything evenly until the peppers are just tender.

   Tip: Keep the heat high to ensure the bell peppers retain their vibrant color and slight crunch.
8. 8Incorporate the spaghetti

   

   Add the previously cooked and drained spaghetti into the pan with the sautéed mushrooms and bell peppers. Combine them thoroughly over heat to integrate the flavors.

   Tip: Tossing the pasta quickly ensures it coats well with the oil and aromatic mushrooms.
9. 9Season with salt

   

   Add a teaspoon of salt to the spaghetti and vegetable mixture in the pan. Distribute the salt evenly to enhance the natural flavors of the ingredients.

   Tip: Be careful with the amount of salt, especially if your vegan oyster sauce or soy sauce is already salty.
10. 10Add black pepper

    

    Add a generous amount of freshly ground black pepper to the dish. This provides the signature spicy, aromatic kick to the Black Pepper Mushroom Spaghetti.

    Tip: Freshly ground pepper is highly recommended over pre-ground for a much more potent and fragrant flavor.
11. 11Add vegan oyster sauce

    

    Drizzle a fair amount of vegan oyster sauce over the spaghetti. If you dont have vegan oyster sauce, you can substitute it with a high-quality soy sauce.

    Tip: Adding the sauce directly to the hot pan helps caramelize it slightly, deepening the umami profile.
12. 12Adjust consistency

    

    Pour a small amount of pasta water or plain water into the pan. This helps create a light sauce that coats the spaghetti perfectly, preventing it from drying out.

    Tip: Pasta water is ideal because its starch content helps thicken the sauce and bind it to the noodles.
13. 13Toss and serve

    

    Quickly toss all the ingredients together over medium-high heat until the spaghetti is evenly coated with the black pepper and mushroom sauce. Serve immediately.

    Tip: Keep the heat medium-high while tossing to ensure everything is hot and the sauce emulsifies slightly.

Storage & Reheating

Burn It Off

Frequently Asked Questions