Vegan Spaghetti Recipe with Grape Tomatoes, Olives and Prunes
 
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This creamy and savoury vegan spaghetti comes with a sweet finish. The prunes combined with the olives give the vegan dish a meaty texture similar to a traditional meaty spaghetti recipe.
Author:
Recipe type: Main
Cuisine: Italian
Serves: Serves 4-6
Ingredients
  • 1 cup Kalamata olives, pitted & sliced
  • 1 cup dried California prunes, chopped
  • 2 cup grape tomatoes
  • 10 fresh basil leaves, torn
  • ½ cup parsley, chopped
  • ½ tsp salt + extra to taste
  • ½ tsp fresh-ground black pepper + extra to taste
  • 1 pound dried spaghetti
  • ¼ cup +2 tbsp tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup vegan cheese of choice (I used vegan gouda and crumbled it)
  • ¼ cup chopped walnuts
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook according to the package instructions. When pasta is al dente, reserve 1 cup pasta water, and drain pasta in a large colander.
  3. Meanwhile, combine olives, prunes, tomatoes, basil, parsley, salt, and pepper in a large bowl.
  4. Heat olive oil over low heat in a large pan.
  5. Add garlic and cook, until fragrant, about 1-2 minutes, stirring constantly.
  6. Raise heat to medium-low, add the olive and prune mixture and and cook, stirring often for about 4 minutes. Keep warm.
  7. Add the hot cooked pasta and vegan cheese; cook, stirring constantly, for 3 minutes, until cheese starts to melt slightly.
  8. Stir in ¼ cup to 1 cup reserved pasta water until creamy.
  9. Season with additional salt and pepper to taste.
  10. Garnish with walnuts, additional chopped prunes, and basil. Serve immediately.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/09/29/vegan-spaghetti-recipe-spaghetti-how-to-make-vegan-spaghetti/