Half regular spaghetti half protein spaghetti. Earth Balance soy-free vegan butter. Carrot baby food for the sauce. Giorgio sliced mushrooms.
It’s pretty bland (although the mushrooms are amazing omg).
I have A LOT of food sensitivities, am poor, and have limited energy due to my health issues, so I just experiment with random stuff. I know it probably doesn’t seem like much of an experiment but I’ll probably try different things as I go along.
Pray it doesn’t kill me :3
Throwing around MSG with black pepper as though white pepper isn’t already the perfect pairing.
But for serious, with its earthy flavor, you might find that it compliments the mushrooms a little more. It’s also already husked, so taking out some of that peppery bite helps the other flavors in the dish shine just a little more.
More to OP’s benefit, the way that white pepper is processed sometimes makes it a better alternative for sensitive tummies.
I’ve taken to using half black pepper, half white pepper when I make sausages (I’m a retail butcher) and the results are excellent. I can’t stand the smell of white pepper, it reminds me of urine, but flsvour-wise it’s more than welcome in my orchestra.