ROASTED GARLIC TOMATO SPAGHETTINI WITH GARLIC PARMESAN BREAD CRUMBS

Ingredients

• 1/4 cup + 1/2 tsp. olive oil separated
• 1/8 cup bread crumbs
• 2 tbsp vegan parmesan
• 1/4 tsp garlic powder
• 1 head garlic peeled*
• 12 oz cherry tomatoes cut in half
• 1 tbsp fresh rosemary chopped
• 8 oz spaghettini or thin spaghetti
• 1/4 cup fresh basil packed and chopped
• salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees and bring a large pot of water to a boil.
2. Place a pan on the stove over medium heat. Add 1/2 teaspoon of olive oil to the pan, followed by bread crumbs, parmesan and garlic powder. Sauté until browned, stirring regularly so it doesn't burn. Remove from heat and set aside.
3. Line a baking sheet with foil. Combine garlic, tomatoes, rosemary and 2 tablespoons of olive oil and spread evenly on the baking sheet. Sprinkle with salt and pepper and place in the oven for 10-12 minutes (or until tomatoes begin to blister and garlic softens).
4. While tomatoes are cooking, add spaghettini to boiling water and cook until tender (8-10 minutes). Drain, reserving 1 cup of pasta water.
5. Place pasta pot back on the stove over low heat and add remaining 2 tablespoons of olive oil. Add cooked pasta, tomato/garlic mixture and basil to the pot and stir to combine. Add pasta water 1/4 cup at a time until sauce reaches desired consistency. Taste and add salt and pepper. Top with desired amount of toasted bread crumbs.**
6. Enjoy!

https://www.thissavoryvegan.com/roasted-garlic-tomato-spaghettini-with-garlic-parmesan-bread-crumbs/

DRUNKEN WILD MUSHROOM PASTA

INGREDIENTS

• 3 tablespoons olive oil
• 26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 2 tablespoons sherry cooking wine
• 2 1/2 teaspoons fresh thyme, diced
• 1 lb. Dreamfields linguine pasta
• 6 oz. goat cheese
• 3/4 cup reserved pasta cooking liquid
• salt to taste
• 1/4 cup hazelnuts, chopped

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INSTRUCTIONS

1. Bring a large pot of water to a boil.
2. Heat a large skillet to medium high heat.
3. Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
4. Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
5. Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.
6. Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
7. Reserve 3/4 cup of pasta cooking liquid and drain the rest.
8. Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
9. Top with chopped hazelnuts!
10. Serve.
11. https://www.joyfulhealthyeats.com/drunken-wild-mushroom-pasta-recipe/

One-Pot Ratatouille Spaghetti

Ingredients

• 1 tbsp olive oil
• 1/2 white onion diced
• 3 cloves of garlic minced
• 1 medium courgette zuchinni, diced
• 1/2 aubergine eggplant, diced
• 1 red pepper diced
• 400 g tin of chopped tomatoes
• 480 ml boiled water
• 1 tsp balsamic vinegar
• 150 g dried gluten-free spaghetti (I used Explore Cuisine Chickpea Spaghetti)
• 1 tbsp chopped basil
• Salt and pepper to taste
• 2 tbsp nutritional yeast flakes (Optional - for a cheesy taste)

Instructions

1. Heat the olive oil in a frying pan. Add the onions, garlic, courgette, aubergine and peppers. Cook for a few minutes on a high heat until lightly browned.
2. Add the chopped tomatoes, water, vinegar and spaghetti. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
3. Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using.
4. Serve and enjoy!
   http://wallflowerkitchen.com/one-pot-ratatouille-spaghetti-vegan-gf/