His and Mine. Pasta is about the only meal my husband will eat without meat. In the beginning, when I was vegetarian, this was an easy meal for me to make for both of us. It would even be easy now–but I’m not so in to pasta lately. Don’t get me wrong–it tastes great! And sometimes I love a gluteny good treat. But I’m experimenting to see if gluten and I should break up indefinitely (for the second time). So my noodles are spaghetti squash.
From first glance, this might seem like two completely different meals, but they do have similar components. So here is the recipe for both. Cook them simultaneously, following the steps below the ingredients in the recipe.
1. Bake squash. (I do 40 minutes at 375). Boil water and get pasta ready.
2. In two sautee pans, coat with the olive oil, and sautee chopped garlic. Add in artichokes when the garlic is just brown. We do not use marinated artichokes, I buy the quartered artichokes canned in water. Save the remaining artichokes for salads later. Turn down heat.
3. I buy my sundried tomatoes in the bulk section of our natural grocers. They are in an air-tight bag. I find it’s easiest to cut them into strips with scissors while they are still dry. Then I let them soak in a covered bowl on the counter for a few hours before cooking. Add the drained tomatoes in to both sautee pans next.
4. Add in kale (if it looks dry, add in a bit of water). At this point, add in the canned tomato sauce and tomatoes. Save the remaining for later.
5. Add the spices & lemon juice to the vegan spaghetti to each & let simmer.
6. I like mixing the pasta in to the sauce & spaghetti squash in to the kale/tomato/artichoke mix.
7. Add the beans for protein. The SAD eater can top with parm (I miss it). If you are paleo, omit the beans, maybe add some sausage & eat the vegan version!
With Love for ALL types of eaters,