Easy peasy pasta dish.

 

This is a fantastic, thrown together recipe for those nights that you can’t really be bothered cooking much. My carnivorous husband was very impressed with it so we’ll be having this again soon!

Garlic Spaghetti

spaghetti

olive oil

spring onions

garlic purée

cherry tomatoes

chilli flakes

nutritional yeast/soya ‘parmesan’ (optional)

(you’ll notice I’ve not bothered with quantities for this recipe, I’m not losing my marbles, rather this is just one of those recipes that you need to play around with depending on your own tastes and preferences. I usually allow about 70g of pasta per person, a little less if serving bread with the meal. If you’re dieting, go easy on the olive oil and bulk up with extra veggies. If you don’t like a strong garlic flavour then a tiny amount of garlic purée will do nicely.)

Cook your pasta according to the instructions on the packet. When the pasta is almost ready, in a separate pan, heat a good glug of olive oil, throw in the chopped spring onions and halved tomatoes. Stir in a dessert spoon of garlic purée (less if you’re not a big fan of the stinky stuff) and a pinch of chilli flakes. Cook for only a couple of minutes until the spring onions are slightly softened. Add this mixture to the drained pasta, adding in a little more olive oil or a spoonful of the pasta’s cooking water if it seems too dry. Season with black pepper and a sprinkling of nutritional yeast or soya ‘parmesan’.

Done! Takes only 10 minutes to make, is pretty healthy and tastes as if you’ve been slaving in the kitchen for hours. It’s a winner.

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