'GMA' Lunch Break: Chef John Beatty's Vegan Mushroom Spaghetti
Try this hearty vegan pasta
"GMA" caught up with Catch Restaurant's executive chef John Beatty in New York City for lunch. The chef shared his vegan recipe for mushroom spaghetti.
For Roasted Tomato Sauce
In Large sauce pot sweat Chopped garlic and shallots. Add remaining ingredients and bring to simmer. After simmering take off heat and blend in blender.
For Mushroom Mix
Take cut mushrooms and toss with canola oil and soy sauce Roast in oven until its brown. Remove chill and reserve for service
In sauté pan add extra virgin olive oil, shallot, toasted garlic, salt and ground black pepper and cook until shallots are cooked thoroughly.
Add mushroom mix, oven tomato, sugar snap peas and roasted tomato sauce, bring to a simmer.
Add spaghetti to pan and toss with sauce and garnish with fresh herbs before plating add arugula to wilt.
Recipe reprinted with courtesy of Catch Restaurant.
Main Ingredients: spaghetti, mushrooms
Course: Main Course