Vegan Spaghetti Napolitan is a vegan friendly-version of a popular Japanese pasta dish, spaghetti napolitan. This nostalgic & comforting dish is very easy to make and super flavorful!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: Japanese, Italian Inspired
Servings: 2people
Author: Plant-Based Matters
Ingredients
1/2poundspaghetti
2tspextra virgin olive oil
1cloveminced garlic
1cupsliced yellow onion
1/2cupsliced green bell pepper
4ozsliced cremini mushroomsabout 4-5 pcs
1vegan sausageI use Field Roast Italian Sausage, thinly sliced
Boil water in a large pot. Salt the water and start cooking spaghetti for 10-12 minutes (or follow the instructions on the package.) Reserve the pasta cooking water.
Meanwhile, heat up a frying pan at medium high heat. Add extra virgin olive oil and cook garlic for 1 minute until aromatic.
Add yellow onion and cook for 2-3 minutes. Then add green bell pepper, cremini mushrooms, and sausage. Cook for 2-3 minutes until mushrooms are shrunk down. Season with salt and pepper.
Reduce the heat to medium and add ketchup and pasta cooking water. Mix well and continue to simmer until the pasta is done.
Drain the spaghetti then transfer to the sauce. Give a quick toss then add vegan butter. Toss again.
Serve with parsley and vegan parmesan style cheese on top (optional.) If you like spicy add a few dashes of Tabasco sauce for a kick (optional.)