Cremini and Zucchini Spaghetti

🥘 Ingredients

• butter
  6 tbsp
• chili flakes
  1 tsp
• cremini mushrooms (into ¼-inch pieces)
  8 oz
• demi-baguette
  2
• italian seasoning
  2 tbsp
• olive oil
  4 tsp
• parmesan cheese
  ½ cup
• pepper
• roma tomato (into ¼-inch pieces)
  2
• salt
• spaghetti
  12 oz
• tomato paste
  6 tbsp
• veggie stock concentrate
  2
• yellow onion
  2
• zucchini (into ¼-inch pieces)
  2

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini . Dice cremini mushrooms . Dice roma tomato . Halve, peel, and finely dice yellow onion .

   zucchini: 2 (into ¼-inch pieces), cremini mushrooms: 8 oz (into ¼-inch pieces), roma tomato: 2 (into ¼-inch pieces), yellow onion: 2
2. 

   2

   Once water is boiling, add spaghetti to pot and cook until al dente, ⏱️ 10 minutes . Reserve 2 cups pasta cooking water, then drain.

   spaghetti: 12 oz
3. 

   3

   Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook until lightly browned, ⏱️ 3 minutes . Add mushrooms and zucchini and cook until lightly browned and slightly softened, another ⏱️ 6 minutes . Season generously with salt and pepper .

   olive oil: 4 tsp, salt, pepper
4. 

   4

   Add tomato, tomato paste , italian seasoning , ¾ tsp garlic powder (1½ tsp for 4 servings), and a small pinch of chili flakes to pan. Cook, stirring, until thoroughly combined, ⏱️ 1 minutes . Add veggie stock concentrate and 1½ cups reserved pasta cooking water. Bring to a boil, then reduce heat to a simmer. Cook until thickened and veggies are soft, ⏱️ 7 minutes .

   tomato paste: 6 tbsp, italian seasoning: 2 tbsp, chili flakes: 1 tsp, veggie stock concentrate: 2
5. 

   5

   Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and microwave until just softened, ⏱️ 10 seconds (do not melt). Stir in 1 TBSP parmesan cheese (2 TBSP for 4 servings), remaining garlic powder, a pinch of salt, and a pinch of chili flakes (to taste). Halve demi-baguette and toast until golden. Spread butter mixture onto cut sides of baguette, then halve on a diagonal.

   butter: 6 tbsp, parmesan cheese: ½ cup, demi-baguette: 2
6. 

   6

   Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and a splash of remaining pasta cooking water to sauce. Toss to combine, adding more pasta water as needed for sauce to fully coat pasta. Taste and season generously with salt and pepper. Divide finished pasta between bowls. Top with remaining Parmesan and a pinch of remaining chili flakes, if desired. Serve with garlic bread on the side.