Ingredients
- 14 oz Eden 100% Whole Grain Spaghetti, 1 package
Eden Kamut Spaghetti - 1 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1 cup hot water, reserve soaking water
- 1/2 cup Eden Maitake Mushrooms, soaked 20 minutes in 1 cup hot water, reserve soaking water
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup button mushrooms, finely chopped
- 2 1/2 cups Original Edensoy, or Unsweetened
- 1 1/2 cups water, including reserved mushroom soaking water
- 3/4 tsp Eden Sea Salt, or to taste
- 3 Tbsp Eden Mirin
- 1/4 cup organic unbleached white flour
- 1/4 tsp Eden Dried Oregano
- 1/2 tsp Eden Dried Basil
- 1/4 tsp Eden Black Pepper, or to taste
- 2 Tbsp fresh parsley, minced for garnish
- 2 slices whole wheat bread, cubed
or 1 cup breadcrumbs
Directions
Preheat oven to 350°. Cook pasta as package directs. Drain mushrooms and reserve soaking water. Prepare the sauce by heating oil in a large skillet and sautéing the garlic, mushrooms, onion and celery for 5 to 7 minutes. Stir in flour. Mix constantly until vegetables are coated. Combine Edensoy, water (including mushroom soaking water), and mirin. Slowly pour into the skillet, while mixing constantly to prevent lumping. Bring to a boil, stir constantly until the sauce becomes thick, about 2 to 3 minutes. Reduce heat to low and add salt, oregano, basil and pepper. Simmer 2 minutes. Turn off heat.
Drain pasta and mix in with the sauce. Lightly oil a baking dish and place the pasta in it. Place bread cubes in a food processor and grind into bread crumbs or use store bought. Sprinkle breadcrumbs evenly over the pasta. Bake 30 minutes until the pasta is hot, sauce is bubbling, and bread crumbs are slightly browned. Remove from oven, garnish with parsley. Serve.
Nutritional Information
Per serving - 391 calories, 8 g fat (17% calories from fat), 19 g protein, 66 g carbohydrate, 10 g fiber, 0 mg cholesterol, 403 mg sodium