This dish was inspired by a recipe that I encountered when searching for “cheesy” vegan spaghetti. I thought the original combination of pureed onions and spinach sounded great so I added quite a few additional food items, like pumpkin and tomato, and spices to make this (even more) delicious and in compliance with our food rules. I had no idea how it would turn out, but it’s pretty darn good. I added a fair amount of salt, but the original ingredients didn’t really have any salt to begin with, so I’m of the opinion that if you add your own, it’s probably fine.
It’s not paleo because there are whole wheat spaghetti noodles for the base. Throw this over some cooked veggies or make it into a soup (by adding additional flax milk or maybe some coconut milk?) and you’d be right on target.
A couple of quick notes here: I don’t place a lot of importance on measuring when I’m cooking so I’ve estimated for the amount of ingredients I’ve used in this recipe. Generally, these are just guidelines and if you added slightly more or less of something, it would turn out just fine. For example, I think that garlic is always a great addition but perhaps you don’t love it, so add less than the 5 cloves used here or replace it with ginger- that might be good! With spices, I just taste as I go…
SO, here’s what I created:
1 sweet yellow onion
3 handfuls of fresh spinach
1/2 cup of flax milk
5 garlic cloves
1 can of pumpkin
olive oil, turmeric, thyme, cumin, salt, pepper
green onion, crushed red peppers
Saute the onion in olive oil. Add turmeric, thyme, cumin, salt, and pepper while cooking. Just before the onions are done cooking add the garlic, and tomatoes. Simmer for a few minutes. Add the spinach and cook for a minute or two longer. Throw the pumpkin into a blender and add your onion/garlic/tomato/spinach mixture. Puree while adding flax milk. Put it back on the stove to warm while you cook the spaghetti noodles.
Serve with a garnish of green onions, crushed red peppers, and Lost Trout Brown Ale.