This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti. Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic. It’s topped off with a creamy vegan feta cheese sauce.
Mediterranean Spaghetti Dish
1 10 oz. box of brown rice pasta
2 Cloves of garlic, minced
1 1/2 Cup of fresh spinach, remove stems
1 Cup of cherry tomatoes
1/2 Cup of artichoke hearts, roughly chopped
1 Teaspoon of smoked paprika
Dash of Himalayan salt and pepper
4 Tablespoons of almond milk, (or as desired)
Garnish with fresh oregano, chopped
-In a large pot, Cook the spaghetti according to directions on packaging.
-Prepare Plant Based Chick’n on baking sheet with parchment paper. Bake according to directions on packaging. Remove from oven and cut into cubes.
-To prepare vegan Alfredo sauce, use a small sauce pan. Add 1 cup of crumbled vegan feta cheese, 1 teaspoon of smoked paprika, pinch of Himalayan salt and pepper and 4 tablespoons of almond milk or as needed until creamy. Stir until smooth and creamy. Set aside.
-In a cast iron pan, add 1 to 2 tablespoons of olive oil and minced garlic then add spinach, cherry tomatoes and artichoke hearts. Continue cooking until the cherry tomatoes burst and the spinach is wilted.
-Drain the spaghetti then add back to the pot along with spinach, tomatoes, artichoke hearts and sauce. Simmer on low toss and combine ingredients. Serve and enjoy!