November 19, 2020
Spaghetti is one of the simplest and most recognizable dishes that you can make vegan in a pinch. Just opt for a vegan sauce, skip the parmesan or use a plant-based alternative, and you have a savory, satisfying meal.
For this take on vegan spaghetti, we've substituted hearts of palm pasta for traditional wheat-based noodles. Similar to shirataki noodles, pasta made from hearts of palm offers a lower-carb alternative to pasta made with flour (including nut-based flour).
These gluten-free noodles provide the texture, chew, mouthfeel, and neutral flavor that allow our delicious Tomato Basil Marinara sauce to shine. Made with organic tomatoes and avocado oil, this vegan sauce gives the dish a bright, herby flavor. Our four-ingredient vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes.
pasta, lunch, dinner, pasta sauce
We paired swirly hearts of palm noodles with our vegan Tomato Basil Marinara, which is made with avocado oil and organic tomatoes and contains no dairy. Our four-ingredient vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes.
1 package Palmini linguine
1/2 cup Primal Kitchen Tomato Basil Marinara Sauce
3 Tbsp. vegan parmesan
3 Tbsp. parsley, chopped
Drain noodles and rinse well, allowing all water to drain after rinsing.
Heat Tomato Basil Marinara sauce in a pot over medium-high heat. Add drained noodles, and stir with tongs to combine the sauce and noodles.
Heat sauce and noodles until both are hot, about 3 minutes.
Chop parsley. Divide spaghetti onto 3 plates (or store extra servings in a glass container with lid in the refrigerator). Sprinkle 1 tablespoon parsley and 1 tablespoon vegan parmesan on top of each plate of spaghetti.
Calories 88, Carbs 10 grams, Fat 5 grams, Protein 5 grams
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