The Vegan Spaghetti with Garlic & Spinach is a tasty meal that give 340 kcal per serving. It takes 25 minutes to make. Serve your spaghetti at parties, lunches, festivals, feasts, or dinners. This recipe contains spaghetti, olive oil, garlic, seasonings, lemon juice, parsley, reserved pasta water, and vegan parmesan cheese. Pair your Vegan Spaghetti with Garlic & Spinach with tomato basil soup, lentil soup, herbal tea, iced tea, cucumber tomato salad or avocado green salad. Keep your recipe in the refrigerator for 3 days. This meal is not difficult to make, as the steps are easy. We will utilize reserved pasta water before draining to make your sauce silky.
STATS:
- Total Time: 25 minutes
- Course: Main
- Diet: Vegan
- Preparation Time: 10 minutes
- Calories: 340 kcal
- Cuisine: Italian
- Serving Size: 1 bowl
- Servings: 4
- Cooking Time: 15 minutes
EQUIPMENT:
- Measuring spoons
- Knife
- Wooden spoon
- Colander
- Large skillet
- Large pot
- Measuring cups
INGREDIENTS:
- 12 oz spaghetti
- Three tbsp olive oil
- ½ tsp red pepper flakes
- 6 sliced garlic cloves
- Five cups spinach
- 1 tsp salt
- Two tbsp lemon juice
- Quarter cup reserved pasta water
- 2 tbsp chopped parsley
- Half tsp black pepper
- 2 tbsp vegan parmesan cheese
INGREDIENT NOTES:
SPAGHETTI:
- Spaghetti is the basic component that gives classic texture to your meal. Long pasta will mix evenly with your garlic and spinach. You may utilize regular spaghetti, but whole wheat or gluten-free spaghetti can also work as an alternative.
OLIVE OIL:
- It makes the base of your sauce and cooks the garlic gently. You may use extra-virgin olive oil for a better taste or avocado oil for a milder oil.
GARLIC:
- Garlic is the basic component in your meal that is slowly cooked in oil and becomes aromatic. Fresh garlic will provide the best homemade taste. We may utilize garlic paste or garlic powder as another idea.
BLACK PEPPER:
- Black pepper gives gentle warmth and maintains the richness of the olive oil & vegan parmesan. You may replace it with freshly ground pepper for a better taste in your spaghetti.
RESERVED PASTA WATER:
- Pasta water makes a smooth and light sauce that sticks to your spaghetti. It improves the texture of your pasta. Vegetable broth is a good alternative as well.
VEGAN PARMESAN CHEESE:
- It gives a cheesy and savory taste without using dairy items. This ingredient helps to maintain the garlic and lemon. We may utilize nutritional yeast as an alternative.
PARSLEY:
- Parsley provides color and freshness at the end of cooking. It makes your pasta lighter and more vibrant. Use fresh basil as another idea.
SALT:
- It make the taste of your dish better. We may use sea salt as another idea.
INSTRUCTIONS:
- First, you will boil salted water in a large pot and cook spaghetti according to the box instructions.
- You will reserve a quarter cup of pasta water before draining.
- Warm your olive oil in your skillet over a moderate setting and gently cook the garlic for 2 minutes.
- Then stir salt, red pepper flakes, and black pepper.
- Cook the spinach till it wilts, and include cooked spaghetti in the skillet.
- Now, pour reserved pasta water and lemon juice into the skillet and gently toss everything to coat your spaghetti.
- Lastly, sprinkle vegan parmesan cheese and parsley over your pasta.
TIPS:
- You should not burn the garlic, so it doesn’t become bitter.
- We will reserve pasta water to make a silky sauce.
- Sprinkle extra vegan parmesan cheese for more flavor.
- Tender your pasta for the best texture in the recipe.
STORAGE INFORMATION:
FRIDGE:
- Put your spaghetti in the box to store for 3 days.
FREEZER:
- You may freeze your meal in a container for 60 days.
FAQs:
Can I use another pasta shape?
- You may utilize fettuccine or penne as per your choice.
How to add protein to my recipe?
- You may add tofu, chickpeas, or white beans.
Can I include more vegetables?
- Add mushrooms, zucchini, or cherry tomatoes as well.
NUTRITIONAL INFORMATION:
Net Carbs: 43 grams
Total Carbs: 49 g
Fiber: 6 grams
Protein: 10 g
Fat: 11 grams
Iron: 3.9 g
Calcium: 140 grams
Sodium: 460 g
Potassium: 430 grams
Vitamin A: 5700 IU
Calories: 340 kcal
