Flavor (and bad breath) to the Max Pasta
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Ingredients (use vegan versions):
- 1/2 a handful of spaghetti (or however much you normally eat in one go)
- 3 tablespoons olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon dried chili flakes (adjust to your taste)
- salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mixed italian herbs
- 1/2 teaspoon paprika
- 1/2 cup of your favorite pasta sauce, or passata
Directions:
Boil spaghetti according to package
instructions in salted water, drain,
and set aside.
in a small pan, heat olive oil, and
when hot, add the chili and garlic
cloves. Saute for just a minute,
stirring occasionally to avoid
burning. Add the pasta sauce to the
flavored oil, and the remaining
ingredients and stir until simmering
hot.
It won't look like a lot of sauce, but
the oil will make sure all of the
pasta gets coated with tons of
flavor.
You can top with vegan parmesan if you
like, or add vegan minced beef
substitute to the sauce, but I find it
delicious and flavorful on its own
or as a side dish to vegan
Eggplant/Aubergine Parmesan.
Serves: 1
Preparation time: 20 mins
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