Friday, December 7, 2012

Vegan Spaghetti with Spinach & Artichoke Sauce:


1 package whole wheat spaghetti noodles, cooked according to package directions
1/2 cup vegan spinach and artichoke dip (or more, to taste)
1 zucchini, sliced
1 shallot, sliced
2 tbsp. olive oil, divided
1/4 tsp. salt
Dash of ground black pepper


1. Cook the pasta according to package directions, drain (reserving about 1 tbsp. of the cooking water), and set aside.

2. While the pasta is cooking, add 1 tsp. of olive oil, a dash of salt, a dash of cayenne pepper, the zucchini, and the shallots to a large saucepan. Cook on medium-high heat until cooked through and a little charred.

3. Add the salt and olive oil to the pasta. Toss to coat, and then stir in the spinach and artichoke dip, adding more as desired. Stir in the cooked zucchini and shallots. Serve while hot.

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