Ingredients
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
Tap ingredients to check them off
In season in Germany right now
- Cook the pasta in salted water (1 min less than stated on the package, so it can still soak up some sauce later).
- Keep the pasta water.
- Fry the mushrooms until browned. Then add the onions and finally the garlic.
- Deglaze with soy sauce.
- Stir in the soy cream, cooking water and broth and bring to a quick boil.
- Just before serving, fold in the parsley and season with salt and pepper.
- Stir in the spaghetti and let everything sit for 1 min.
Tips
About the ingredients:
For frying, I usually use canola or olive oil.
It's best to avoid sunflower oil, because its ratio of omega-6 to omega-3 fatty acids is very unfavorable.
Target: 1 to 1 to 5 to 1
- Canola oil: 2 to 1
- Olive oil: 9 to 1
- Sunflower oil: 311 to 1
[1] N. Rittenau, Vegan-Klischee ade!, Becker Joest Volk Verlag (2018)
[2] C. Hercegfi et al., Vegan für unsere Sprösslinge, GrünerSinn Verlag (2020)
#plasticfree:
- These days you can buy spaghetti in cardboard boxes almost everywhere.
- And well-stocked supermarkets sell mushrooms loose.
- I usually buy parsley at the greengrocer, who always has it in bunches on display. In regular supermarkets, parsley usually only comes wrapped in plastic.
Nutrition
estimated per serving
- 549kcal
- 18 gProtein
- 67.4 gCarbs
- 19.8 gFat
Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.
Cost Test phase
estimated per serving
about €1.90
What goes into the price
- button mushrooms€0.56
- parsley€0.50
- soy cream€0.45
- spaghetti€0.16
- onions€0.10
- soy sauce€0.09
- garlic cloves€0.02
- broth< €0.01
Total €1.89 per serving, rounded to about €1.90.
This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.
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