This Crispy Vegan Spaghetti dish is a perennial dish at home, it’s my daughter’s favorite. She loves the al dente Spaghetti noodle. And this dish is very easy to prepare.
Though Spaghetti has carbs, we use healthy olive oil to cook. This recipe shows you the basic technique for cooking crispy Spaghetti. You can always add in any vegetables or meat/seafood that you like as well.
When I was doing research, Spaghetti varieties have relatively low GI (glycemic index) as compared to other types of noodles. Another thing to note is the glycemic index of noodles varies depending on how you cook it. “If you cook pasta until it’s al dente, it’s a little bit firmer and that means the glycemic index is a bit lower. Whereas if you cook it until it’s really well cooked, the glycemic index increases.”
For one serving of noodles, usually i will use cook one portion of the Spaghetti by using one finger ring of noodles (see below).
For the garlic clove, just smash it with a knife to flatten it, but not chop it. This will nicely brings out the garlic fragrance to the noodles when you fry it in the pan. 
One Italian friend taught me that to cook Spaghetti the Al-Dente way, you cook until the noodle when break into half, outside is cooked while the middle is raw, then you take out and immerse in cold icy water. But I took it a step further, once the spaghetti noodle is able to bend, I will wait for about one min and will take it out and immerse in icy cold water, the texture is harder than the normal Al-dente method.
For the seasonings, I recommend lesser salt here as Mozarella cheese is also salty. But feel free to adjust the saltiness level to your preference.
Crispy Vegan Spaghetti Recipe (for 1 pax)
(Preparation time about 30 mins)
Ingredients
One portion of Spaghetti Noodle
One handful of fresh mushroom (any types. Cut off the roots if any)
Shredded Mozzarella Cheese
2 cloves of garlic (smashed slightly using the knife, still in one piece. No need to chop.)
2 tbsp & 1 tsp Olive oil (separate portion)
1 tsp & 1/4 tsp fine Salt (separate portion)
1/2 tsp chicken powder
Dash of coarse black pepper (optional)
Dash of fresh parsley (optional)
Method
- Boil a pot of water (about 3/4 level of small pot). Add in 1 tsp of Salt to the water once the water boils. Put in the Spaghetti noodle to the boiling water. Once the noodle starts able to bend, just wait for about one minute, it’s time to take out the noodles. Put the noodles into very cold ice water so that it will stop cooking.
- On a hot pan over medium heat, add in 1 tsp Olive oil and cooked the fresh mushroom. Once cooked, take out and set aside.
- On the hot pan, put in 2 cloves of smashed garlic and 2 tbsp Olive Oil. Once one side of the cloves is cooked, turn to the other side to cook. Smell the fragrance of the cooked garlic.
- Once the garlic is cooked, add in the cold spaghetti (drained off the water) to hot pan. Let it cooked for a few mins without stirring the noodles, this is to remove any excess water on the noodles. Next add in 1/4 tsp fine salt and 1/2 tsp chicken powder. Quickly stir to mix the seasonings with the noodles, then stop stirring. Let the noodles be cooked to crispy on the side facing the hot pan. At the same time, add in shredded Mozzarella Cheese to the top of the noodles.
- Once the bottom noodles are crispy, switch the non-crispy noodles on top to the bottom of pan to cook to crispy. Try not to keep stirring the noodles often. Repeat this a few times until most sides of the noodles have turned crispy and cheese has melted.
- Serve hot immediately with cooked mushroom, add in dash of coarse black pepper and fresh parsley.