Vegan Spaghetti with Spinach & Garlic

shyvas

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Location
Somewhere in the South
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500 g spelt or wholwheat spaghetti
4 - 5 pink garlic cloves
a splash of Vermouth (optional)
75 ml stock
100 g baby spinach leaves
2 finely chopped red chillis
Vegan cheese to serve (optional)

Put the finely chopped garlic and chillis in a frying pan and cook over medium
heat stirring until the garlic is a pale golden colour. Be careful not to burn it.

Add the Vermouth and stock, the baby spinach and cook for 20 seconds.
Cook the spaghetti in boiling salty water according to instructions. Drain.
Toss the spaghetti and spinach together. Add a drizzle of evo and serve with
a sprinkle of vegan cheese.

Tip : Use 1 level tsp of chilli flakes instead of fresh chilli.
 
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