Ingredients
- Spaghetti (whole grain or gluten-free)
- 1 cup banana ketchup
- 3 cloves garlic, minced
- 1 onion, finely diced
- 1 cup mushrooms (shiitake or cremini), sliced
- 1 cup bell peppers, diced
- 1 cup peas
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh herbs (basil or parsley), for garnish
Instructions
- Boil a large pot of salted water and cook spaghetti according to package instructions until al dente. Reserve a cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion, cooking until fragrant and translucent (about 3-4 minutes).
- Add mushrooms and other vegetables, cooking until tender and vibrant.
- Pour in banana ketchup, stirring to coat the vegetables. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Season with salt, pepper, and fresh herbs. Let simmer for a few minutes.
- Incorporate cooked spaghetti into the skillet, tossing to combine. Adjust moisture if needed with additional pasta water.
- Serve hot, garnished with fresh herbs.
Notes
Taste as you go for seasoning. Consider adding chili flakes for spice or a splash of citrus for brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Filipino
- Diet: Vegan