Spinach spaghetti with zucchini - vegan recipe

Its recipe time! While we have been experimenting and playing with a bunch of new flavours, we haven't been very regular about posting them online and making it available to you all. So here's a Slyly Simple recipe that is bound to please with ease... all it takes is fifteen minutes, and you have a vegan main course for your special dinner!

You could also just as easily put this together into a microwave friendly bowl - and heat 'n' eat when you take your lunch break...

Ingredients (serves 2)

Slyly Simple vegan spinach spaghetti - 1 box (150g)

Slyly Simple vegan basil walnut pesto - 3 tablespoons

Slyly Simple tomato basil sauce - 4 tablespoons

1 medium sized zucchini, diced

 

Method:

Fill a saucepan with water and a pinch of sauce, and bring to a rolling boil. You can dice the zucchini while it boils.

 

Once the water is boiling, reduce the heat and slowly immerse the spaghetti. Let it simmer for about 4-5 minutes - stir gently now and then to make sure it all cooks.

 

While the spaghetti cooks, put the pesto into another sauce pan and heat on a low flame. As soon as the pesto is warm, add the zucchini to the pot, and stir well so that the zucchini is coated with pesto. Stir occasionally while cooking until the zucchini is just tender (about 2 minutes).

At this point, add the tomato basil sauce and mix well. Let the sauce heat up; your spaghetti should be ready around now.

 

Drain the spaghetti using a colander (do not rinse under cold water) and try to make sure most of the water is drained out. Now add the spaghetti to the sauce (which will be uniformly warm by now). Gently toss so that the spaghetti is coated with sauce (do not stir furiously, or the spaghetti will break).

 

Put the flame off, cover the pot for a couple of minutes so all the flavours come together. Et voila! Your Slyly Simple vegan delight is ready to serve!

 

Serving suggestion:

Serve alongside a fresh salad, or a slice of garlic bread for a simple and healthy meal!

Garlic Pepper Fettuccine with Creamy Pesto

Here is a recipe to combine Slyly Simple garlic pepper fettuccine with some basil walnut pesto and put together a rather exotic meal in minutes.

Follow the simple instructions step by step and let us know if it worked for you!

Cook the pasta:

Fill a saucepan with water and bring to boil. Add salt to the water (about 1 teaspoon per litre). Reduce the heat and bring the water to a gentle simmer.
Take a box of Slyly Simple Garlic Pepper Fettuccine (available on www.slylysimple.com/order/html) and gently add the contents to the simmering water.
Let the pasta cook for about 5-6 minutes until it is just about cooked al-dente (overcooked pasta is no fun, this is probably the most important step).

Prepare the sauce:

While the pasta cooks, take about 4 tablespoons of Slyly Simple Basil Walnut pesto in a bowl. Add about 100g of cream to it (you could use milk instead for a lighter version). Mix well to get a consistent sauce.

Sundried tomatoes go excellently with this sauce. If you have some, add a few sundried tomatoes to the mix. (If you love sundried tomatoes, keep a careful watch on Slyly Simple on Facebook. We hope to add these to our product list soon).

Finishing touches:

When the pasta is cooked, its time to get the dish together.
Put the sauce into a saucepan on low flame, and let it slowly warm up. Drain the pasta well, and add the pasta to the saucepan with the warm sauce.
Gently shake the saucapan (or toss with a wooden spoon) so that the pasta is well coated with the sauce while keeping the mixture on a low flame. Keep the pasta warm for about 1-2 minutes, then serve into plates.
Garnish with grated parmesan or chopped basil, and serve while hot.

Unfortunately we haven'y been able to take any pictures of the meal, it always disappears too quickly! Hopefully one of these days we can update this page with a picture.