26 March 2018

Sun-dried Tomato, Artichoke & Spinach Spaghetti



SUN-DRIED TOMATO, ARTICHOKE & SPINACH SPAGHETTI
Vegan

Whipped up in a matter of just fifteen minutes, this simple spaghetti is bulked out with sun-dried tomato and artichoke which gives it a bit of a 'meaty' bite and a whole lot of flavour. Throw in a pinch of paprika for a hit of heat, some spinach for good measure, garnish with fresh basil and you have yourself a plate of pasta with all the summertime ocean-side, Mediterranean vibes...


Cook Time: 15 minutes | Serves: 2 people


Ingredients:
1 tsp rapeseed oil
1 white onion
3 cloves garlic
1 tsp paprika
6 sun-dried tomatoes
1/2 cup jarred artichoke hearts
2 large handfuls spinach
1/2 cup fresh basil and extra to garnish 
Salt & pepper
Wholewheat spaghetti

Method:
Heat up a splash of water in a large pan on a medium heat, then finely chop the onion. Add that to the pan and then mince the garlic. Add the garlic to the pan and then fry everything off until  soft. Next, chop up the artichokes and sun-dried tomatoes. Add those to the pan along with the paprika, stir it well and then fry it off for a further few minutes. Next, add in the spinach, basil and season it well with salt and black pepper, stir it all through and leave the spinach to wilt. Cook the spaghetti in another pan. After 7-8 minutes once the spaghetti is al dente, drain it off and add it to the pan with the spinach, artichoke and sun-dried tomato, and mix it all through. Add in the nutritional yeast and then turn it though again. Plate it up and garnish with more fresh basil.


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