Bon Appetit Magazine, May 2023, p. 50
5 stars
5 stars
This was so delicious!!!! Reading the title of the recipe, I was wary... you never know how these plant-based type of dishes will turn out. We will definitely be making this one again -- I didn't even miss the meat! Great umami from the shiitakes and miso, and loved the texture. We used organic lentil spaghetti.
Ingredients: spaghetti, beet, shiitake mushrooms, canned chickpeas, white miso, Parmesan, shallot, Aleppo pepper, garlic, vegetable oil, extra-virgin olive oil, unsalted butter, Kosher salt, pepper
Tips/Notes:
- Used frozen beets (thawed them)
- Didn't "thinly slice" the 2 garlic cloves -- minced them
- For the 1.5 cups of pasta water, use judgment
- The mixture didn't get very brown -- we likely didn't use high enough heat in our Caraway pan that can only take heat up to setting 7
- Added Impossible Italian meatballs to the dish
