Quick Vegan Spaghetti Squash Pasta
1 Spaghetti Squash cut in half, remove seeds, and either bake, steam, or boil until the inside is tender enough and flakes away easily from the sides. Place the flaked squash in a large platter.
1 sweet onion cut into chunky pieces
1 bell pepper chopped into chunky pieces
6 tomatoes diced into the same size pieces as the onion and bell pepper
1 bunch of asparagus quickly steamed and cut into 1-inch pieces
¾ – 1 cup arugula or any leafy green, kale, spinach… as well as fresh basil, fresh oregano, thyme
6 garlic cloves pressed
1 tablespoon Italian blend dried herbs
2 tablespoons tomato paste
Dash of date sugar
Salt and pepper to taste
Nutritional Yeast to taste
Parmesan cheese, optional if not vegan
Olive oil optional
- In a saucepan add about ¼ to ½ cup of water and water sauté the onion bell peppers, and tomatoes, dried Italian herbs until cooked and the tomatoes are broken down into a sauce. If you need more water add as you go.
- Add the garlic, mushrooms tomato paste and cook until mushrooms are cooked. Add a touch of date sugar or any sugar to cut acidity. Take off the stove and add any fresh herbs such as basil, oregano, and thyme and stir into the sauce.
- Place cut-up asparagus on top of the spaghetti squash. Top with fresh arugula or other greens cut up. Then spoon on the sauce all over, sprinkle with nutritional yeast or fresh grated Parmesan if you want cheese, and toss.
- Optional- Add cubed avocado on top or drizzle a little high-quality olive oil on top. Salt and pepper to taste! Serve with fresh garlic sourdough bread!
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