Yellow Tomato & Shiitake Mushroom Spaghetti with Gluten-Free Focaccia and Mango Spring Salad by @beyondfoodmarket

1h10
Hard

2 servings

🍝

230 g

Spaghetti

🍅

450 g

Yellow Tomatoes

🍆

300 g

Eggplant

🌶️

Peppers

🍄

110 g

Shiitake Mushrooms

🫒

35 g

Oil-cured Olives

🍷

120 ml

Chianti

🍇

Balsamic Vinegar

🍋

230 g

Lemon

🫒

90 ml

Olive Oil

🧂

9 g

Salt

🌿

4 g

Italian Herbs

🌿

10 g

Basil

🌾

240 g

Rice Flour

🥔

75 g

Potato Starch

🌾

18 g

Psyllium Husk

🧫

7 g

Active Dry Yeast

🥬

140 g

Spring Mix

🥭

600 g

Mango

🥭

30 ml

Mango Balsamic Vinaigrette

Preparation Steps

  1. Step 1/17

    Preheat the oven to 425°F (220°C) and lightly oil the baking pan with 1 tablespoon extra-virgin olive oil.

    extra-virgin olive oil
    🍞baking pan
    🥄measuring spoons

  2. Step 2/17

    Combine the active dry yeast with 1 1/2 cups warm water and let it stand for 5 minutes until foamy.

    active dry yeast
    warm water
    🥣mixing bowl
    🥛measuring cups

  3. Step 3/17

    Mix the rice flour, potato starch, psyllium husk, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt in a bowl.

    rice flour
    potato starch
    psyllium husk
    Italian seasoning
    salt
    🥣mixing bowl
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/17

    Stir the yeast mixture and 2 tablespoons extra-virgin olive oil into the dry ingredients until a thick sticky dough forms.

    active dry yeast
    warm water
    extra-virgin olive oil
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/17

    Press the focaccia dough into the prepared baking pan and drizzle its surface with 1 tablespoon extra-virgin olive oil.

    extra-virgin olive oil
    🍞baking pan
    🥄measuring spoons

  6. Step 6/17

    Bake the focaccia for 35 to 40 minutes until golden and firm, then cool slightly in the pan.

    🍞baking pan

  7. Step 7/17

    Chop the yellow tomatoes, eggplant, bell pepper, shiitake mushrooms, oil-cured olives, and fresh basil.

    yellow tomatoes
    eggplant
    bell pepper
    shiitake mushrooms
    oil-cured olives
    fresh basil
    🔪chef's knife
    🪵cutting board

  8. Step 8/17

    Sauté the eggplant, bell pepper, and shiitake mushrooms in 1 tablespoon extra-virgin olive oil over medium-high heat until tender and browned.

    eggplant
    bell pepper
    shiitake mushrooms
    extra-virgin olive oil
    🥢tongs
    🥄measuring spoons

  9. Step 9/17

    Add the chopped yellow tomatoes, oil-cured olives, Chianti wine, white balsamic vinegar, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt to the pan.

    yellow tomatoes
    oil-cured olives
    Chianti wine
    white balsamic vinegar
    Italian seasoning
    salt
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  10. Step 10/17

    Simmer the yellow tomato mixture for 12 minutes, then crush the tomatoes with the wooden spoon to create a rustic sauce.

    yellow tomatoes
    🥄wooden spoon

  11. Step 11/17

    Bring a pot of salted water to a boil and cook the gluten-free spaghetti according to its package timing until al dente.

    gluten-free spaghetti
    salt
    warm water
    🧺colander

  12. Step 12/17

    Drain the gluten-free spaghetti through the colander and toss it with the yellow tomato sauce and sautéed vegetables.

    gluten-free spaghetti
    yellow tomatoes
    eggplant
    bell pepper
    shiitake mushrooms
    oil-cured olives
    🧺colander
    🥄wooden spoon

  13. Step 13/17

    Finish the pasta with the chopped fresh basil, juice of 1 lemon, and 1 tablespoon extra-virgin olive oil.

    fresh basil
    lemon
    extra-virgin olive oil
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/17

    Chop the 2 mangoes and place them in a large bowl with the spring mix.

    mango
    spring mix
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  15. Step 15/17

    Toss the salad with juice of 2 lemons, 1 tablespoon extra-virgin olive oil, mango balsamic vinaigrette, and the remaining 1/2 teaspoon salt.

    lemon
    extra-virgin olive oil
    mango balsamic vinaigrette
    salt
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  16. Step 16/17

    Slice the warm gluten-free focaccia and serve it alongside the yellow tomato spaghetti and mango spring salad.

    gluten-free spaghetti
    mango
    spring mix
    🔪chef's knife
    🪵cutting board

  17. Step 17/17

    Serve the meal with Chianti wine and Cabernet Sauvignon; offer wasabi as an optional spicy condiment.

    Chianti wine
    Cabernet Sauvignon
    wasabi

Composition

Ingredients

Types

Vegetables, Fungi, Fruits, Herbs and Spices, Grains, Starches, Fiber, Baking Ingredients, Condiments

Ingredients

Spaghetti, Yellow tomatoes, Eggplant, Peppers, Shiitake mushrooms, Oil-cured olives, Chianti, Balsamic vinegar, Lemon, Olive oil, Salt, Italian herbs, Basil, Rice flour, Potato starch, Psyllium husk, Active dry yeast, Spring mix, Mango, Mango balsamic vinaigrette

Allergens

Mushrooms, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Plant-based

Calories

1120 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 176g, Fat: 36g, Fiber: 20g, Sugars: 48g

Nutritional Information

Minerals

Potassium: 1400mg, Iron: 8mg, Calcium: 95mg, Sodium: 1450mg

Vitamins

Vitamin C: 155mg, Vitamin A: 650mcg, Vitamin K: 130mcg, Folate: 120mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring cups, measuring spoons, wooden spoon, colander, fine-mesh strainer, baking pan, tongs

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish, Salad, Bread

Occasions

Dinner, Date Night, Celebration, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

Italian-inspired, Mediterranean, American

Geographic

Italy, Europe

Various

Aspect

Texture

Silky, Tender, Chewy, Crisp, Juicy, Fluffy

Flavors

Savory, Tangy, Fruity, Earthy, Herbaceous, Umami, Sweet, Acidic

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked pasta or salad out longer than 2 hours), fridge : 3 days (Store pasta and salad separately in airtight containers,Refrigerate within 2 hours,Store focaccia in an airtight container), freezer : 60 days (Freeze pasta sauce and focaccia separately,Do not freeze dressed mango salad,Use freezer-safe airtight containers)