Vegan Aglio Olio Spaghetti

Aglio e Olio is a very simple ingredients and recipes that had been popular in Italy.

A very light of taste and it is go along with little touch of spiciness to create more flavor and temptation in the recipes.

I'm using two type of mushroom to give us more flavor and additional adding in baby spinach to makes the recipes more nutrition and colorful.

Ingredients | 配料

55 Grams Spaghetti | 55 克 意大利面

1 Cup of Sliced Shiitake Mushrooms | 1 杯 香菇片

45 Grams Psychedelic Mushroom | 45 克 翻盖蘑菇

Seasoning | 调味料

1/8 Tsp Salt | 1/8 茶匙 盐

1/8 Tsp Sugar | 1/8 茶匙 糖

1/4 Tsp Seasoning | 1/4 茶匙 调味料

1/2 Tsp Chili Flakes | 1/2 茶匙 辣椒片

1/8 Tsp Black Pepper Crushed | 1/8 茶匙 黑胡椒碎

Method | 方法

1. Cooked Spaghetti according by instruction in the pack and set aside.

[ 按照包装中的说明煮熟的意大利面，放在一旁 ]

2. Add in Olive oils or Grape oils in wok in medium heat.

[ 在锅中加入橄榄油或葡萄油 ]

3. Then saute the mushroom until fragrant and sprinkle some black pepper crushed.

[ 然后加入蘑菇直到香，再撒些碎的黑胡椒粉 ]

4. Continue saute a few second then add in the spaghetti and baby spinach.

[ 继续炒几秒钟，然后加入意大利面和菠菜 ]

5. Keep stir-fry 2-3 minutes then adding mix seasoning.

[ 继续炒2-3分钟，然后加入调味料 ]