This vegetarian pasta recipe is incredibly easy to make and inspired by my love for everything Greek. The perfect comfort food!
1 tbsp. olive oil
300 g spaghetti
1 small red onion, chopped or sliced
1 large handful of fresh parsley, you can use whatever herbs you have on hand!
1 1/2 –2 cups grated zucchini
1/2 cup kale or spinach, chopped
1 tomato, salted and cubed
1/3 cup cherry tomatoes or just use 1 1/2 cups of cherry tomatoes (if you’re not using tomato above)
1/3 cup of marinated artichokes, chopped
1/3 cup sundried tomatoes, chopped
3 large garlic cloves, pressed
1/3 cup parmesan cheese of choice
1 tbsp. Better Than Bouillon Vegetable Stock Paste
2 tbsp. nutritional yeast
1/2 tsp sea salt
1/2 tsp fresh black pepper
1/2 tsp red pepper chili flakes
half a 400 mL can of coconut milk (200 mL)
3 + any additional needed cups water
3 tbsp. lemon juice
Into a wide, deep pot add all your ingredients apart from your lemon juice.
Bring your pot to a boil then simmer on low for around 30 minutes with the lid on.
As your pasta cooks keep an eye on it, gradually add extra water if needed to ensure proper cooking and to avoid burning.
Before serving, hit it with some lemon and more spinach or kale!
That’s it – you can thank me later!
Keywords: recipe, creamy, tasty, easy, instant, meal