Spaghetti with mushroom balls

Spaghetti with mushroom balls

 Spaghetti is an Italian word meaning “little twine”.  Spaghetti is long, thin, and round pasta. The word pasta in Italian means paste. In Italy it is required under the law to make spaghetti out of durum wheat semolina. Durum is a kind of very hard wheat that is high in protein content. Spaghetti dough has high elasticity and therefore can be molded into various shapes. These shapes are retained even when it is cooked. Outside Italy spaghetti may be made from wheat flour or semolina.

Today I am going to make a spaghetti dish with some mushroom  balls. This recipe is easy to make because all the ingredients are store bought. Mushroom balls are as tasty as meat or fish balls. This has all the nutrition of the mushroom

Spaghetti before boiling

                               Recipe summary
                                          For
                     Spaghetti with mushroom balls

Preparation time: 10 minutes
Cooking time: 50 minutes

Serves: 4

Ingredients

1.In a large pan heat 1 liter of water. When the water comes to a boil add a table spoon of  oil , salt and  250grams spaghetti and cover the pot partially. Reduce the heat and let it simmer for about 45 minutes. When it is adequately cooked to your liking, take off the heat and strain.

2. I bought cooked 200 grams mushroom balls. If the mushroom balls were not cooked you will have to boil it for fifteen minutes.

Spaghetti with 
mushroom balls

3. In a medium saucepan heat up the 400 grams spaghetti sauce and when it boils add the  mushroom balls leave for 5 minutes.





 The spaghetti sauce is ready. 
                                        

                            Recipe follows in detail with pictures.

Preparation time: 10 minutes
Cooking time: 50 minutes
Serves: 4

Ingredients

Ingredients for Spaghetti with mushroom balls

Main
250 grams of dry spaghetti noodles
400 gram spaghetti sauce
200 grams mushroom balls
1 Table spoon vegetable oil
salt 1 teaspoon

Preparation

In a large pan heat 1 liter of water. When the water comes to a boil add a table spoon of  oil , salt and the spaghetti and cover the pot partially. Reduce the heat and let it simmer for about 45 minutes.  Italians prefer spaghetti slightly under cooked and firm to bite. They refer to this as al dente – firm to bite. Under cooked spaghetti has slightly lower glycemic index than fully cooked. You will have to test it after 30 minutes and see if it is adequately cooked. When it is adequately cooked to your liking, take off the heat and strain.

Cooking time of spaghetti varies according to the type of wheat used. Durum wheat spaghetti will take longer to cook than spaghetti made of all purpose flour. Read the instructions given in the package.

Freshly made spaghetti – not dry- is also available. This is more expensive and you have to cook it the same day.

I bought cooked mushroom balls. If the mushroom balls were not cooked you will have to boil it for fifteen minutes.

Method

In a medium saucepan heat up the spaghetti sauce and when it boils add the  mushroom balls leave for 5 minutes. The spaghetti sauce is ready. .

Spaghetti with mushroom balls

Serve while the spaghetti and the sauce are still hot.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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