Vegan DOme SG

Mushroom Spaghetti Aglio e Olio with Coconut Bacon 


  • 6-7 button mushrooms, thinly sliced 

  • 6 large garlic cloves, minced

  • 1 packet spaghetti 

  • Pimp My Saland, Coconut Bacon 

  • Salt and pepper to taste


  1. Heat 2 tbs of extra virgin olive oil in a skillet over medium heat. Sauté the sliced mushrooms until cooked and golden brown on both sides.

  2. When mushrooms are done, add in minced garlic and stir-fry for a few minutes until fragrant.

  3. While mushroom is cooking, add pasta to boiling salted water. Cook it till al dente. 

  4. Drain cooked pasta and toss it with the sauteed mushrooms and garlic. Mix well until ingredients are all evenly distributed.

  5. Add salt and pepper to taste.

  6. Divide spaghetti evenly. 

  7. Top it with 'Pimp My Salad' coconut bacon.