I wanted to make something unusual and interesting by experimenting with flavours using the ingredients I had leftover. I thought of making Spaghetti Fungi Bolognese using the main ingredient mushroom along with pineapple and okra. This recipe is quite flexible you can add in there whatever you fancy in terms of ingredients and spices. If you want to experiment something interesting, nutritious, unconventional flavours then stay tuned and let’s cook together.

WHAT DID I USE FOR MAKING SPAGHETTI FUNGI BOLOGNESE?

This recipe has 11 ingredients

Mushrooms
Okra
Pineapple
Onion
Chilis
Garam masala
Fennel seeds
Turmeric
Paprika
Ginger
Tomato paste

WHY IS IT HEALTHY?

One of the main ingredients in this dish is Mushroom (Fungi). Mushrooms are known for their health benefit in particular for containing vitamin D. I wrote an article about the importance of vitamin D and how to get it, so it will be beneficial to read it. The recipe is also oil-free and free of animal products or derivatives.

LET’S GET STARTED!

Ingredients:

3.5 cups mushrooms (dry or fresh)
2 cups okra (ladies‘ fingers)
1 chopped onion
1 cup pineapple (frozen or fresh)
2-3 green chillies
1 tbsp garam masala
1 tsp fennel seeds
1 tsp turmeric
1 tbsp paprika
1tsp ginger powder
2 tbsp tomato paste

Method

If you are using dried mushrooms, it’s better to soak them before pressurising as it will take much less time to cook. In this case, I didn’t soak the mushrooms and it took a bit of time in cooking them.

  1. Wash 3 1/5 cups of mushrooms, drain and place into the pressure cooker. Add 1tsp of salt, 2 cups of water some salt and pressurise for 12 minutes. Let the pressure release naturally. Remove the lid and taste.
Dried mushrooms, washed and drained
Ready to pressurise the mushrooms

2. When mushrooms are cooked, add 1chopped onion, 2-3 green chillies, 2 cups of okra, 1 cup of pineapple, all the spices, 2 tbs of tomato paste and top it up with 1/5 cup of water. Stir everything and bring it to boil. (I used my pressure cooker for boiling as well). Cook until the okra is fully cooked. Usually 7- 8 minutes.

Frozen okra – ladies’ fingers
Frozen pineapple

3. Set the cooked mushrooms aside. It’s time for boiling spaghetti. I boiled spaghetti using the pressure cooker without adding any pressure and boil it normally until it’s soft and tender.

Boiling Spaghetti

When spaghetti is ready, drain the water and serve with mushrooms.

Bon Appétit!

OIL-FREE, VEGAN SPAGHETTI FUNGI BOLOGNESE

SUPER EASY RECIPE: OIL-FREE, VEGAN SPAGHETTI FUNGI BOLOGNESE

This recipe is quite flexible you can add in there whatever you fancy in terms of ingredients and spices. If you want to experiment something interesting, nutritious, unconventional flavours then stay tuned and let's cook together.
Prep Time 15 mins
Cook Time 52 mins
Course Main Course
Cuisine Fusion
Servings 4 people
Calories 1115 kcal

Equipment

  • pressure cooker

Ingredients
  

  • 3.5 cups mushrooms dry or fresh
  • 2 cups okra ladies’ fingers
  • 1 chopped onion
  • 1 cup pineapple frozen or fresh
  • 2-3 green chillies
  • 1 tbsp garam masala
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 1 tbsp paprika
  • 1 tsp ginger powder
  • 2 tbsp tomato paste

Instructions
 

  • Wash 3 1/5 cups of mushrooms, drain and place into the pressure cooker. Add 1tsp of salt, 2 cups of water some salt and pressurise for 12 minutes.
  • When mushrooms are cooked, add 1chopped onion, 2-3 green chillies, 2 cups of okra, 1 cup of pineapple, all the spices, 2 tbs of tomato paste and top it up with 1/5 cup of water. Stir everything and bring it to boil. (I used my pressure cooker for boiling as well). Cook until the okra is fully cooked. Usually 7- 8 minutes.
  • Boil spaghetti separately. When spaghetti is ready, drain the water and serve with mushrooms.
Keyword mushrooms, oil-free, okra, spaghetti bolognese, vegan