If you’re a regular follower of our blog, then you know that my family participates in the Daniel fast once or twice per year. It’s an organic, vegan, no sugar diet that encourages an “eat to live” mentality. You can find other recipes for the Daniel Fast from last year with my Shaved Veggie Salad and Flavored Kale Chips.
Today, I’m introducing my Simple Vegan Pasta. This year, I’m unable to take part in the Daniel Fast but this pasta dish is one that I enjoy making and eating any time of year. It uses my favorite veggie medley – sun-dried tomatoes, onions and spinach. I use this medley with all types of foods: eggs, potatoes, pizza…yum! It always works! Trust me, when you’re enjoying this meal, you don’t feel like it’s a sacrifice.
½ lb whole wheat thin spaghetti
1/3 c sundried tomatoes in olive oil
½ large yellow onion, diced
2 garlic cloves, minced
4c roughly chopped baby spinach
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper
1 tsp Italian seasoning
Cook pasta according to package directions. Drain, rinse, and set aside.
Heat a large skillet to medium-high heat. Roughly chop sundried tomatoes in a mini food processor or with a knife. Add sundried tomatoes and onions to pan. Cook for 2 mins or until onions begin to soften. Add garlic. Cook another 2 minutes. Add spinach and cook until spinach is wilted and onions are tender.
Kitchen tool: A mini food processor comes in handy for chopping small amounts of vegetables, making pestos and other dips. Well worth the investment! I also plan to use it to make baby food in the near future.
Reduce heat to low and add pasta to spinach mixture. Season with salt, pepper, garlic powder, onion powder, crushed red pepper, and Italian seasoning. Stir well to ensure all ingredients are combined. Serve immediately.