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Vegan
Ingredients 0/10
What Makes This Dish So Tasty
Tips For Perfect Results
- Don’t overcook the pasta; it should be al dente to hold up well with the sauce.
- Add the balsamic vinegar towards the end of cooking to keep its bright acidity intact.
Step 1
Bring a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook it until it’s just tender but still has a bit of bite—about 7 to 9 minutes. While the pasta is cooking, mix together the balsamic vinegar, 1/4 cup of oil, garlic, Dijon mustard, and some pepper in a small bowl and set that aside.
Step 2
Heat 2 tablespoons of oil in a big skillet over medium-high heat. Toss in the mushrooms, squash, and onion, cooking them for about 3 minutes. Then pour in the balsamic sauce you made and stir everything together. Keep cooking for another 3 minutes or so, until the veggies are nice and tender. Add the parsley toward the end to keep its fresh flavor.
Step 3
When the pasta is ready, drain it well and add it straight to the pan with the veggies and sauce. Give everything a good toss so the spaghetti is coated nicely. Serve it warm and enjoy!
Serving Tips
Freezing Tips
