Pasta, I love you.

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I thoroughly enjoy vegefying classic meat dishes because a) I like getting creative and b) I can consume twice as much with half the guilt!

My vegan vege spaghetti is the shizz! Don’t believe me? Try it out for yourself:

1 packet of soy spaghetti or wholegrain spaghetti 

1 red onion (finely chopped)
2 cloves of garlic (finely chopped)
1 jar of organic pasta sauce
1 tbsp soy sauce
pinch of ginger
pinch of onion powder
pinch of dried oregano
pinch of paprika
salt and pepper

2 tomatoes

10 button mushrooms (quartered)
1 can of all natural black beans (drained and rinsed)
a bunch of asparagus (chopped medium)
2 cups of raw cauliflower (chopped medium)
fresh basil (finely chopped)

Cook the spaghetti as per packet instructions, rinse under colder water and set aside.

In a frying pan gently fry the onion and garlic until transparent.

Turn the heat down, add the pasta sauce, soy sauce, ginger, onion powder, oregano, paprika, salt and pepper.

Grate two tomatoes into the sauce and cook for a further 5 minutes.

Add the vegetables and cook for another 5 or so minutes (I like my vegetables crunchy so I don’t cook them for long)

Rinse the cooked spaghetti one more time and add it to the vegetable sauce.

Mix it all up, cook for a further minute then nom nom!

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