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Woolly Spaghetti Recipe

Ingredients

1 pound spaghetti

1 pound sliced mushrooms

1 pound spaghetti squash

1 onion, peeled and diced

1 bay leaf

7 cloves garlic, minced

1/2 teaspoon salt and pepper to taste

6 scallions, minced

1/4 teaspoon salt, or to taste

2 cups milk

3 quarts mayonnaise

1 dash hot pepper sauce

1 dash dried oregano

1 (4 ounce) can tomatoes with juice

1 teaspoon green onions

1 teaspoon pasta coloring

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Prepare pasta by coating with half the water from the drain and spoon into a large stockpot. Add mushrooms, onions and bay leaves to skillet; saute over medium-high heat until tender. Drain the stock.

Spread sauce over top and brown on top; spoon mayonnaise, hot pepper sauce, oregano and tomatoes over spaghetti. Spread sauce over spaghetti. Or drizzle mayonnaise over spaghetti. Sprinkle with lemon zest, cook down and drizzle with sauce.