Vegan Green Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Kale

  Scotch, raw

  4 cup, chopped or 268g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  1 cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegan Cream Cheese

  Trader Joe's

  2 tbsp or 30g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

Directions

1. Wash and chop all vegetables according to instructions.
2. Bring a large pot of water to boil, add a dash of salt, and cook spaghetti as per packet instructions.
3. Meanwhile, heat a medium skillet then add half of the olive oil. Add zucchini and cook for around 3-4 mins, stirring occasionally. Add garlic and kale and cook a further 5 minutes or until zucchini has softened and kale is vibrant green. You can add a splash of water through this process if needed to help cook.
4. Remove pan from heat. Add cooked greens to a blender with the second 1 Tbsp olive oil and all of the remaining ingredients except for the almonds. Blend until smooth.
5. Once pasta has cooked turn off the heat. Reserve approximately 2/3 cup of the cooking water then drain. Add green sauce, spaghetti, and 1/3 cup of the cooking water back to pot. Mix well, adding extra cooking water as needed to loosen the sauce and coat spaghetti.
6. Top with chopped almonds and serve immediately. Enjoy!