- 1/2 a handful of spaghetti (or however much you normally eat in one go)
- 3 tablespoons olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon dried chili flakes (adjust to your taste)
- salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mixed italian herbs
- 1/2 teaspoon paprika
- 1/2 cup of your favorite pasta sauce, or passata
Boil spaghetti according to package instructions in salted water, drain, and set aside.
in a small pan, heat olive oil, and when hot, add the chili and garlic cloves. Saute for just a minute, stirring occasionally to avoid burning. Add the pasta sauce to the flavored oil, and the remaining ingredients and stir until simmering hot.
It won’t look like a lot of sauce, but the oil will make sure all of the pasta gets coated with tons of flavor.
You can top with vegan parmesan if you like, or add vegan minced beef substitute to the sauce, but I find it delicious and flavorful on its own or as a side dish to vegan Eggplant/Aubergine Parmesan.
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