Cream of mushroom spaghetti

This is one of my unique dishes which I would like to share with all of you. Haven’t thought of a name for it. But I can put it as a “Cream of mushroom spaghetti”.


Serves – 2

Spaghetti – enough to serve two
1 Apple
1 Zucchini
2 Mini poivirons – red and yellow(sweet peppers)
A portion of green bell pepper.
6-8 Black Olives
200 grams regular tofu (not extra firm)
Half portion of a large onion
Campbell’s Cream of mushroom soup
2-3 Garlic clove
1 small piece of ginger (Grated)
Shriracha sauce
Salt and Peppers
Dried herbs of your choice ( I used thai sweet basil as that was available).


Cut all the veggies and fruits of almost similar size.

Thin slice garlic

While your spaghetti is getting cooked on one side to al dente, put on a pan on the other side, heat some olive oil in it. While doing so, cut tofu into small cubes. Once done put the cubes into the heated olive oil and saute it in the same till they become little brownish on the surface. You can season them while still hot with salt and crushed black pepper so that the seasonings stick to them.

Remove tofu from the pan, put in some more olive oil. Put on garlic, wait till it becomes light brown, then put in some onion and saute them for about 20-25 seconds.
Now sequentially put peppers, apple, zucchini. Do not overcook. Put 2 tablespoon full of cream of mushroom soup concentrate here. Add salt to taste. Add hot sauce depending on how spicy you want it. Add the grated ginger. Mix well. Drain spaghetti and add to the mix. Mix well. season with olives, dried herbs, pepper. Serve hot.
Entire cooking can be done on medium high heat, provided one can maintain the speed of work.

This recipe gives a mild taste of cream of mushroom, while still preserving the taste of individual ingredients. The combination tastes great and is a good break from any other way of spaghetti cooking.