Spaghetti with Spinach and Pea Pesto

Ingredients:

8 ounces spinach (or plain) spaghetti
1 bag baby spinach
1-1/2 cup peas
2 tablespoons vegan parmesan
2 tablespoons nutritional yeast
2 tablespoons pine nuts
1/4 cup walnuts
1/4 cup olive oil
2 cloves garlic
salt and black pepper, to taste
2 tablespoons fresh basil, chopped
1 tablespoon pine nuts, toasted

Cook the spaghetti in salted water. Strain the pasta, reserving its water, and set aside.

Cook the peas and the spinach in the reserved water and transfer to a food processor along with the remaining ingredients. Pulse until ingredients are finely chopped. Stir the pesto into hot pasta. Garnish with basil and pine nuts.

Spaghetti with Mushroom and Walnut Bolognese

2 tbsp grapeseed olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 container cremini mushrooms, finely chopped
1 cup walnuts, finely chopped
4 roma tomatoes, roughly chopped
1 cup passata
2 tbsp apple cider vinegar
1 teaspoon sugar
1 tbsp organic tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1/4 teaspoon fennel seed (optional)
1/2 tsp red pepper flakes
salt & black pepper, to taste
spaghetti, cooked
vegan parmesan, to taste
Heat the oil in a skillet. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
Add the mushrooms and cook for 10 minutes, until mushrooms release their liquid. Once liquid has completely evaporated, add all the herbs and spices, the apple cider vinegar, sugar, and tomato paste.
Add the chopped tomatoes and passata. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
Add the chopped walnuts and cook for an additional 5 minutes.

Remove from heat and serve with spaghetti and vegan parmesan.

Spaghetti Primavera

Ingredients:

1 small head broccoli, florets chopped small
1/2 cup green beans, cut into 1 inch pieces
10 baby asparagus spears, cut into 1 inch pieces
1 zucchini, diced
1/4 cup peas
1 tablespoon grapeseed oil
6 crimini mushrooms, sliced
1 clove garlic, minced
1 red chili pepper, seeded and minced
1 tablespoons parsley, chopped
3 tablespoons olive oil
2 roma tomatoes, diced
salt and black pepper, to taste
8 ounces spaghetti
1 tablespoon vegan butter
1 teaspoon vegetable bouillon
1/4 cup soy cream or bechamel
2 tablespoons vegan parmesan
6 basil leaves, chopped
2 tablespoons pine nuts, toasted

Steam or boil the broccoli, green beans, asparagus, zucchini, and peas. Set aside.

Cook the pasta until al dente. Set aside.

Cook the mushrooms, garlic, and red chili pepper in the oil until mushrooms are tender.  Add the tomatoes and season with salt and pepper.

Add the vegetables and pasta along with the butter, bouillon and cream. Stir until well incorporated and fold in the parmesan, basil, and pine nuts.

Ratatouille Spaghetti

Ingredients:

1 small/medium eggplant
4 ounces spaghetti
1 tablespoon oil
1/2 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
10 mushrooms, sliced
1 zucchini, sliced
1 tomato, chopped
2/3 cup tomato sauce
1 teaspoon herbs de provence
1 teaspoon balsamic vinegar
1 tablespoon basil, chopped
salt and pepper, to taste
1 tablespoon parsley, chopped

Cut the eggplant into rounds, salt, and set aside for 20 minutes. Squeeze the liquid from them, cut into quarters, and bake in oil and salt for 30 minutes until golden.

Cook the spaghetti until al dente. Drain, reserving some of the liquid.

In a skillet, cook the onion and garlic in the oil. Add the bell pepper, mushroom, and zucchini. When zucchini is tender crisp, add the tomatoes, sauce, and herbs as well as some of the reserved pasta water. Add the spaghetti, vinegar, and basil. Season with salt and pepper. Garnish with the parsley.