Fresh Pasta with Sundried
Tomatoes, basil and Spinach
1 packet of spaghetti pasta
1 cup of sundried tomatoes, sliced
2 tomatoes, cut into wedges or cubed
1 Bunch of fresh Basil leaves, destemmed
2 Handfuls of fresh spinach leaves
4 Garlic cloves, chopped
2-3 Tbsp Olive Oil
2-3 Tbsp Vegan Chicken flavoured seasoning
1 Tbsp coconut sugar
1 tsp garlic powder
Pine nuts to sprinkle over
Cook the pasta until done and strain out the water.
Panfry the garlic in a bit of rice bran oil until golden and fragrant, turn off heat.
Pour cooked pasta into the pan of fried garlic.
Add all other ingredients and toss together well.
Taste and adjust seasoning as desired.
Serve with sprinkles of pine nuts and vegan parmesan cheese, alongside a nice big bowl of salad.
Note: The pictures are missing fresh tomatoes as I had none on hand at the time.