Vegan Spaghetti Gamberi

Ingredients

• Spaghetti

  Dry pasta, enriched

  70g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  ½ clove or 2g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Fresh

  4 leaf, whole or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cherry tomato or 51g

• Tomato and Basil Sauce

  Tesco

  43g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 12 minutes. Drain, reserving about 1 cup of cooking water.
2. Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.
3. Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.

Similar Foods

• Vegan Green Spaghetti
• Vegan Mushroom Pasta
• Easy Vegan Pasta with Kale and Chickpeas