Description
This vegetarian pasta recipe is incredibly easy to make and inspired by my love for everything Greek. The perfect comfort food!
Ingredients
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
Instructions
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
Delicious! I noticed the picture shows red onion but it is not in the ingredient list. I might add this next time along with some fresh basil as garnish.
★★★★★
Thanks for you comment! Definitely add some to your recipe next time for additional flavour 🙂
I haven’t made this recipe yet but I plan to later this week.
Do you think I could omit the Parmesan entirely or would that change the flavor?
Should be fine, use vegan parm if that’s why you would want to omit it! If not, it’s fine without just make sure you well season it!