This spaghetti was inspired by a dish that we used to eat in one vegan restaurant many years ago. We really liked the combination of spaghetti with sesame seeds. The specific taste and ingredients are a rather vague memory of that spaghetti, but we used to like it very much. So because we explore the world of carbohydrates now I decided to cam back to this recipe and see how we like it now. The minimum amount of very simple ingredients seemingly gives the impression of not very tasty dish. But I guarantee you that the end result will surprise you. However, it is very important to use good, aromatic oil for spaghetti – extra virgin olive oil works great, you can also use sesame seeds oil – it will smell amazing. Also using coconut oil for fryiing will add a lot of different flavour. In this recipe oil is a very important ingredient, so feel free to experiment with different flavours. I encourage you to try this recipe, because the effect may surprise you.
I chose organic durum wheat spaghetti , but you can use vegan or gluten free option if needed. Wholemeal spaghetti will also work well adding some more texture and flavour to this dish.
Although I don’t thing my body need pasta and it’s not a really nutritious food for me I really enjoyed this vegetarian spaghetti – plenty of flavours from the oils, sweetness of carrot, nutty mushrooms and earthy flavour of celeriac – it all gives a surprisingly tasty dish. If you fancy enough you can toast a little bit of sesame seeds on a pan and sprinkle on top before serving – it will add extra flavour to your spaghetti. If you’re in a rush though take a pinch of sesame seeds and toss them on top of your portion.
You can prepare it quickly with only couple basic ingredients, on the very busy days. Also you definitely should try to prepare this recipe if you’re fan of pasta.
vegetarian spaghetti with sesame seeds
INGREDIENTS for 2 servings:
- 1 large carrot
- 1/4 large celery root (celeriac)
- couple white mushrooms
- 2 tbsp sesame seeds plus extra for topping
- 2-3 tbsp olive oil or coconut oil
- pinch of natural rock salt
- freshly ground black pepper
- pinch of garlic granules
- 1/3 tsp sweet paprika powder
- optionally: 1-2 tbsp sesame oil or extra virgin olive oil for aroma
- organic durum wheat spaghetti for two servings
Start with preparing veggies. Peel and wash carrot and celery root, do the same with white mushrooms. Grate the carrot and celery on a coarse-mesh grater, chop the mushrooms.
Heat a large pot with salted water to cook pasta. Cook spaghetti al dente and drain.
Heat a wok adding 2-3 tbsp of olive oil and toss mushrooms keeping the heat quite high, so mushrooms will fry nicely. After mushrooms starts getting golden add carrot and celery root. Salt the whole thing and add freshly ground black pepper, pinch of garlic granules and sweet paprika powder, and finally sesame seeds. Stir and fry until tender – just a couple minutes, so the flavours can combine. Now it’s time for pasta – toss it into the wok. Give it a good stir. Before serving, you can drizzle with sesame oil and sprinkle with some more sesame seeds. If you fancy enough you can toast some sesame seeds and then sprinkle on top. It will give some extra flavour to your spaghetti.
Enjoy your meal!