You don’t have to succumb to grabbing an unhealthy takeaway when you have a few quick recipes up your sleeve to call on when you get home from work. You can have a restaurant-quality dinner on the table in 20 minutes.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 250 grams wholemeal or gluten-free spaghetti (dry weight)
- 8 tomatoes, roughly chopped
- 1 onion, roughly chopped
- 8 cloves garlic, peeled
- 1 cup sundried tomatoes (not in oil)
- 1 tbsp vegan vegetable stock powder
- 2 tbsp coconut sugar
- ½ tsp dried Italian herbs
- 2 tbsp capers
- 20 Kalamata olives
- 2 tbsp sambal oelek (less or omit for less heat)
- 8 cups baby spinach leaves
- 4 tbsp nutritional yeast, to serve (optional)
Method
- Place a pan of water on a high heat and once boiling, add the spaghetti.
- Into a high-powered blender, add the tomatoes, onion, garlic and sundried tomatoes, then blend to a purée.
- Heat a large frying pan on a high heat. Pour the purée into the hot frying pan and stir. If you need to add more water, use some of the cooking water from the pasta.
- Add the vegan stock powder and stir. Turn the heat down to low and let it simmer.
- Add the coconut sugar, Italian herbs, capers, olives and sambal oelek and stir.
- Add the spinach and stir through.
- Drain the spaghetti and add it to the pan, stir through.
- Serve in a bowl with nutritional yeast sprinkled over the top (optional).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
