Rápido Meatless Spaghetti
In under an hour, enjoy this delicious, quick, meatless spaghetti!
To make this recipe vegan, use vegan noodles, vegan cheese, and vegan butter. XOXO
for a detailed account on how to make this delicious meal:
grab 3 VEGAN vodka style sauces from JAR goods, minced garlic, whole or canned mushrooms, Lucini basil olive oil, egg noodles or vegan noodles, organic sugar, 2 whole tomatoes, and herbs.
you can use tuscan or Italian seasoning for this, or you can even create your own special herb blend with herbs from your garden
this specific oil will provide an even balance of herb taste to the garlic while it’s cooking
you can use either fresh or canned mushrooms. if you’re going to use fresh mushrooms however, be sure to cook this with the garlic before any sauce is added in.
two whole tomatoes will suffice, but feel free to add more if you like
dice the fresh tomatoes, this step doesn’t have to be perfected, but make sure the slices are about a quarter wide or less for even cooking.
turn pot on medium heat
add minced or fresh garlic
add 1-2 tbsp of the basil olive oil
cook for 5 minutes or until golden
(optional: add fresh mushrooms)
add the jars of sauce (cook 5 minutes)
add tuscan or Italian seasoning (2-4 tbsp)
add diced tomatoes
add canned mushrooms (skip this step if you added fresh mushrooms already)
cook on medium heat for 20 minutes
add 1/8 cup of sugar to drown out any high acidity
cook on medium-low heat for 15 minutes
time to cook the noodles!
cook according to package (time varies upon type of noodle)
once the noodles are cooked, drain, and then add butter to make it more flavorful, or coconut oil, or olive oil
add your favorite cheese on top, but not too much. if you used egg noodles like I did, then eat with chopsticks.