The Spicy Spatula

Hi Everyone! I hope those of you who celebrated, enjoyed your Thanksgiving.

I decided to skip the whole tradition of cooking too much food this year and just had a relaxing day with my hubs. But now we’re back and ready to talk about another delicious vegan recipe.

When you’re searching for a delicious weeknight vegan dinner recipe, look no further than pasta. For someone like me who works from home, pasta is a good way to turn a lunch recipe into a big batch of vegan food that can double for dinner…with or without a few strategic changes.

I LOVE spinach & artichoke variations, whether its sandwiches, pizza brot or pasta, it’s a great combination that’s versatile and tasty. Today’s vegan pasta recipe is no different, so grab your ingredients, get busy with your prep work and feed your household pretty darn quickly.

Choose your favorite vegan pasta. I opted for a whole wheat pasta because it’s more satisfying and that extra bite just makes me feel like I’m eating FOOD. Choose whatever pasta you want and the vegan protein is totally optional. The choice is YOURS.

Kitchen Tools:

*Stock pot
*Sauce pan
*Cutting board
*Strainer
*Pasta spoon

Ingredients:

*Spinach (I used frozen but fresh also works)
*Onion
*Garlic
*Red bell pepper
*Capers
*Artichoke hearts
*Sundried tomatoes
*Plant milk
*Nutritional yeast
*Whole wheat pasta
*Vegan schnitzel (optional)

Cooking Instructions:

*Set pasta water to boiling

*Chop onion, red bell pepper, garlic and sundried tomatoes.

*Add to a sauce pan over medium heat, stirring regular. Add broth or water as needed to keep from sticking to the pan.

*Chop artichokes and add to skillet. Stir regularly.

*Drop pasta and cook according to package instructions.

*Add plant milk and nutritional yeast to the saucepan, stirring for 3 to 5 minutes until boiling. Reduce to a simmer and stir until sauce starts to thicken.

*Stir in capers and add salt & pepper and any other herbs & spices that you prefer. I added oregano, thyme and marjoram for an herb-y pasta flavor.

*Add pasta to sauce pan using a slotted spoon and stir until everything is warm and well blended.

**Serve with an icy beer or vegan white wine.**

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