Pasta with A Vegan Twist

As Veganuary draws to an end, we're in the swing and also feeling brighter and lighter for it! This weekend we thought this twist on a classic Italian recipe, spaghetti puttanesca, was too good not to share! It's one of the many delicious recipes by Sarah's Spoonful, which may not be entirely traditional, but it’s still both delicious and packed with plenty of extra veg. Enjoy xx

Prep Time 10 minutes. Cook Time 8 minutes. Serves 2.

Ingredients

•200 grams spaghetti

•1 zucchini spiralised

•¼ cup pitted olives

•¼ cup semi-sundried tomatoes

•2 tbsp fresh basil leaves

•½ cup baby spinach leaves

•2 cloves garlic minced

•1 tbsp olive oil

•1 tsp chilli flakes

•salt and pepper to taste

Instructions

1.Prepare the spaghetti according to packet instructions.

2.Meanwhile, heat the olive oil in a large skillet. Add the garlic, chilli flakes, olives and tomatoes and cook over a medium heat until the garlic is fragrant and turning golden.

3.Add the basil and spinach to the pan and cook, stirring, until the leaves start to wilt.

4.Drain the cooked pasta and add it to the pan with the zucchini. Toss everything to combine and cook until the zucchini is cooked and slightly soft – about thirty to sixty seconds.

5.Add salt and pepper to taste and serve topped with basil.

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