Spinach Basil Spaghetti

by Destini on August 29, 2012

One of the first things I cooked for myself when I moved out was spaghetti. The sauce came from a can, the spaghetti was white and I think I even threw in a can of sliced mushrooms. Aw the good old days. When George and I moved in together this was also the first thing I cooked for him. And because I was so nervous…I burnt the pasta. What a fail? George often asks for it, and over the years I have adapted and moved away from the can of sauce, the white spaghetti noodles and canned mushrooms. I also would like to believe the noodle burning is in the past. But kitchen fumbles happen all the time, I am sure Martha has them too 🙂

Adapted from Oh She Glows

Ingredients:

  • 1 28oz can of crushed tomatoes
  • 1 cup of yellow onion, diced
  • 3-4 garlic cloves, minced
  • 2T of Epicure Marinara Seasoning
  • 3T Nutritional Yeast
  • 1/2 cup zucchini, chopped
  • 1/2 cup chopped carrots
  • 1pkg of Italian Veggie Ground(I use Yves)
  • 1/2 cup sliced mushrooms
  • 4-5 fresh basil leaves, chopped
  • 2 handfuls of spinach, chopped
  • Sea Salt & Pepper
  • Whole Wheat Pasta Spaghetti
  • 4T EVOO

Directions: In a large skillet over medium heat, sautè onion and  garlic in 2T EVOO, cook till onions start to turn translucent. Add half of the sliced mushrooms and cook for 1 more min. Add spices and continue to cook for another minute. Add crushed tomatoes, nutritional yeast and basil, bring to a bubble and lower heat to a low simmer.  Start your pasta.

In a medium skillet over medium heat, add 2T of EVOO saute zucchini, carrots and the rest of the sliced mushrooms, season with pepper and salt, cook for 1-2 min, add veggie ground and cook for another 3-4min.

Two minutes before pasta is finished cooking, add chopped spinach to the sauce. Mix well. Layer pasta, “meat” mixture and sauce.

The left over sauce freezes well too! We always have some in our freezer

I have 32 days till I run my first 5k! Running is getting easier. I am really enjoying running at dusk along the river. I am hoping this becomes something that will be part of my weekly workout. It holds a very freeing feeling. Winter may be a little more difficult as I live in “Winterpeg”. But we will see.

Question: What was the first thing you remember cooking for yourself when you moved out? How did it turn out?

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