The Flaming Vegan

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Speedy Spaghetti
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Speedy Spaghetti

This is one of my favourite quick and easy pasta dishes – a great stand-by for when I am hungry and don't have much food in the house! This can be prepared with ingredients which I usually already have in the cupboardand fridge. It only takes about 15 minutes to prepare and cook (and even less time to eat!)

Pasta is my favourite stand-by: I always have packets of dry spaghetti, macaroni, etc in the cupboard at home, which is very easy to make into a quick, simple and tasty meal. I use either spaghetti or linguine for this dish, as the strands absorb the lightly oily sauce well. The beauty of dry pasta as well, of course, is that it is non-perishable, so it does not have to be used up within a certain time, so you can keep it in the cupboard for ages, and it is there for you when you need it.

Ingredients (Serves2)

100g spaghetti or linguine (dry weight)

Juice of half a lemon

50 ml (1-2tbsp) olive oil (extra virgin is best)

1 finely chopped red chilli

Half a clove of crushed garlic (or 1 teaspoon garlic puree)

Pinch of salt

Couple of shakes of black and/or white pepper

Method

1) Cook spaghetti/linguine according to packet instructions (the usual advice is to boil for about 15 minutes until tender/"al dente").

2) Whilst pasta is cooking, chop chilli, crush garlic, slice lemon, etc. You can make this dish even quicker by using garlic puree instead of fresh and ready-chopped chilli from a jar (as I often do!)

3) When pasta is cooked,drain well and add all the other ingredients, including the seasoning. Stir through until the pasta strands are thoroughly coated.

4) Serve and eat! It's great with some salad leaves and crusty bread.

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Leave a Comment

  1. Carolyn
    Carolyn
    vote #2 VEGANARA! Love spaghetti!
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    1. Veganara
      Veganara
      Thanks Carolyn, me too! I love pasta generally, but particularly spaghetti.
      Log in to reply.
  2. Still Mind
    Still Mind
    Mmm, yum yum spaghetti. Love it! Greetings Veganara, from Simpllfy! ^_^
    Log in to reply.

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