Garlicky green spaghetti is a super easy meal to make and a great way to carb load before race day.
One of my favorite things to eat is pasta… I could literally eat it every day. I think I pretty much did in one form or another in college… whether it was raman noodles, mac & cheese with broccoli, or just spaghetti with butter, parmesan cheese and garlic powder.
Pasta is my favorite on the night before race day. I usually do a pasta bake with some sort of protein and vegan cheese.
Friday night, facing a 2:30 am wake-up call… I didn’t have much time to get too fancy. What I did have was some baby kale/spinach, a jar of marinara and some already cooked spaghetti… with time at a premium, this dish was created.
2 cloves garlic, minced
olive oil for pan
2 TBS water
2 cups greens (I used a baby kale/baby spinach mix), chopped
8 oz marinara (I used Mezetta whole garlic & sweet basil marinara)
1 cup spaghetti noodles
Saute the garlic in olive oil over medium heat until fragrant. Add the water, then add the greens and cook until wilted. Add the marinara and stir until heated. Add the pasta to the sauce and combine well, heating throughly.
Serve with vegan parmesan cheese (recipe below)
Vegan Parmesan Cheese
1 cup nutritional yeast flakes
1/2 cup raw almonds (blanched* and patted dry)
1/2 tsp salt.
*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.
Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!