Roasted Tomato Spaghetti with Spinach & Chickpeas

Courtesy of: @vegandemocracy
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New York, New York

Roasted Tomato Spaghetti with Spinach & Chickpeas 🌿🍃🍝
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Recipe:
1/2 lb. spaghetti
1 pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
1 tbsp olive oil for roasting
1 small yellow onion, finely chopped
2 tbsp olive oil
10 oz. mushrooms, very finely chopped
3/4 tsp each kosher salt, pepper, garlic powder
1 bell pepper, finely diced
3 cloves garlic, minced
1/2 cup reserved pasta cooking water
3 tbsp tomato paste
1/3 cup crushed tomatoes (canned)
1/2 15 oz. can chickpeas, drained and rinsed
1/4 cup fresh chopped parsley
2 cups (somewhat packed) baby spinach
2 tsp dried parsley
1/4 to 1/2 tsp red chili flakes (to taste)
2 tsp lemon juice (optional)
1/4 to 1/3 cup coarsley chopped kalamata olives (to taste)

Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.

Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.
While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.

Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.
Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.
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VEGAN FETTUCCINE ALFREDO

Courtesy of: @vegandemocracy
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VEGAN FETTUCCINE ALFREDO
Follow @republicofvegan for daily vegan inspiration 🌱💚
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Instead of cream, just make a quick cashew milk … it’s the key ingredient ♥️

RECIPE by @alexafuelednaturally
Vegan fettuccine Alfredo
Serves 5-7
Ingredients:
1 lb fettuccine noodles (or pasta of choice)
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp olive oil
1 cup mushrooms, sliced
1 cup raw cashews
2 cups filtered water
4 tbsp nutritional yeast
fresh parsley, chopped
3 tbsp vegan butter
Vegan Parmesan (optional)
1 1/2 tsp salt
1/2 tsp ground pepper

1. Soak cashews in hot water for atleast 10 minutes. Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.

2.Meanwhile in a large pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 mins on low heat. Season with a pinch of salt then add mushrooms and sauté for 7 mins. Then add in 3 tbsp of vegan butter and let it melt in.

3. Drain cashews then add to blender then add 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.

4.Add the nutritional yeast, salt and ground pepper to the sauce, mix, then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce (do not strain pasta! If you do …. make sure to reserve about 1/2 cup pasta water) Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.

5.Finish off with freshly cracked pepper & vegan parm!
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