Thecha Spaghetti

Ingredients

• Olive oil/vegan butter
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced (you can also use yellow and red bell peppers)
• 1 cup mushrooms, sliced
• 16 oz spaghetti
• 1 cup peanuts
• 1 tbsp cumin seeds
• 10 garlic cloves
• 8 green chillies
• 6 oz silken tofu
• Black pepper
• Salt

Steps

1. Caramelize the onions — Pan 1Add oil/vegan butter and the sliced onion. Cook on low-medium heat for about 30 minutes, stirring occasionally, until deeply golden and sweet.
2. Cook the pastaBring a pot of water to a boil and add some salt. Cook the spaghetti according to package instructions. Before draining, reserve 1 cup of the pasta water for the sauce. Drain and set the pasta aside.
3. Prepare the thecha! — Pan 2Dry-roast the peanuts, then cool, peel, and set aside. In the same pan, add oil and heat, then the cumin seeds. Once they crackle, add the garlic and chilies, season with a bit of salt, and roast on medium heat for 2–3 minutes. Remove from heat and let cool with the peanuts.
4. Sauté the vegetables — Pan 2 (now free)Add oil, then the mushrooms; sauté 2–3 minutes on medium heat. Add the bell pepper and sauté another 2–3 minutes. Set aside.
5. Coarsely grind the thecha mixture
6. Build the sauce — Pan 2Add oil and the minced garlic; cook 30 seconds–1 minute. Add the ground spice mix and cook 1–2 minutes. Stir in the caramelized onions, mushrooms, and bell pepper; cook another 1–2 minutes.
7. Blend the tofuIn the same grinder/blender, blend the silken tofu with 1 cup reserved pasta water. Stir into the sauce and cook 1–2 minutes more.
8. Finish!Add the cooked spaghetti and toss to coat. Serve with garlic bread.