Thursday, May 14, 2020

VEGAN SPAGHETTI



VEGAN SPAGHETTI






These creamy and tasty vegan spaghetti have a sweet finish. The prunes combined with the olives give the vegan dish a fleshy texture similar to a traditional meaty spaghetti recipe.

Ingredients
  • salt, to taste
  • 1 onion, diced
  • 1 can chickpeas
  • black pepper, to taste
  • 1 teaspoon dried basil
  • 2 tablespoons capers
  • 2 cloves of garlic, minced
  • one 28-ounce can diced tomatoes
  • 1 teaspoon dried oregano
  • red pepper flakes, to taste
  • 1-2 tablespoons fresh oregano
  • 1/2 cup black olives, cut into rings
  • 3/4 cup artichoke hearts in oil, roughly chopped
  • 8 ounces spaghetti (regular, whole wheat, or brown rice spaghetti)


Instructions
  1. Cook the pasta according to the instructions on the package. Set aside. 
  2. While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute. 
  3. Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes. 
  4. In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings. 
  5. Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano. 
  6. Stir in the cooked spaghetti and serve immediately. Enjoy your dinner!