Spaghetti and Mushrooms…?
Updated: Apr 1, 2020
There’s mushrooms in there?! Yup 😊
Ahhhh mushrooms. Stuffed? No thanks. Sautéed? I’ll pass. But what is my version of spaghetti and meatballs without mushrooms in it? Boring. Bland. Not my mama’s meatballs. I’m not even referencing anything extensive like making your own meatballs or anything. Just a hint of healthy to remix but not ruin a classic.
I keep my spaghetti and meatballs pretty basic; I don’t really have the desire to make my own anything (Except for pasta, but that’s a summer/weekend activity). Publix usually has some pasta sauce and/or noodles on sale on any given day. I usually stock up if Newman’s Own is on sale because I know that a portion of their sales go to charity.
So to start with, I mince some onions in the food processor, sometimes I’ll do it by hand. Then I put olive oil in the pot and when it’s hot I’ll add the onions and some minced garlic (I usually have a jar in the fridge) on low. While they are cooking ever so slightly, I’ll add all my mushrooms in the food processor—no need to even clean it yet. Then once the onions are cooked and a little brown, I’ll add the minced mushrooms. Now it’s time for seasoning! Oregano, Italian seasoning, and basil if you’re feeling fancy.
I’ll stir the garlic-onion-mushroom-seasoning bit for a few minutes on medium heat and the mushrooms release a bit of water. That’s when I add in the frozen meatballs. I toss them around for a minute then dump whatever spaghetti sauce I have on hand. Sometimes I’ll even add water so that the sauce is not too thick from the mushrooms, but it depends on the sauce.
I‘ll let that simmer until the meatballs are cooked and then pair it with some angel hair–not spaghetti, not thin spaghetti, more on that later– and voila! Healthy-ish classic. Again, I do not enjoy mushrooms so do know that they don’t really add a taste, they just make you have more veggies in your life. Which is something we all need.
Spaghetti and Mushrooms
A slight twist to a classic
Prep Time20 mins
Cook Time30 mins
Course: dinner, Main Course
Keyword: italian, meatballs, mushrooms, spaghetti
Author: Ellie K
2 tbsp olive oil
2 tbsp onions, minced
3 cloves garlic, minced
various seasonings (basil, oregano, pepper) (optional)
8 ounces portabella mushrooms
24 ounces spaghetti sauce of your choosing
angel hair pasta
Mince onions and garlic either by hand or in a food processor.
Heat 2 tbsp olive oil in a pot over medium heat. When viscosity decreases, add minced onions and garlic until onions are slightly browned. Turn stove down to low heat.
Add mushrooms to food processor and pulse/chop until mushrooms are as small as you would like. (I prefer the consistency of finely ground meat.) Turn stove back up to medium high heat and add mushrooms to your onion-garlic mixture. Add any seasonings you would like here.
When the mushrooms are slightly browned, they will release water. Add meatballs at that time. Stir until well mixed.
Pour in jar of spaghetti sauce and stir again until mixed well. Turn heat down to low.
Simmer over low heat for about 20 minutes or until meatballs are warm throughout.
Serve over angel hair pasta and enjoy!