When I think of spaghetti, I tend to think of the dish of pasta covered in red sauce. However, spaghetti is the type of pasta. For years I had just limited it to one type of plate because the one always came with the other. But what if you have one without the other? Or you have boring leftovers you want spice up?
In the past, when I’ve had left over white rice from ordering Chinese takeout, I’ve twisted open a jar of tomato sauce and poured it onto. I actually came to like it so much, I would make a few servings of rice for my leftover tomato sauce. Don’t knock it until you’ve tried it.
Recently I had spaghetti pasta but no tomato sauce, so I mixed a few things together I had at hand.
- Thin Spaghetti Pasta
- Sugar Free Balsamic Vinaigrette Dressing (I tend to like thicker sauces or dressings that coat the pasta, but this was a low-calorie option that added a sweet tanginess)
- Fresh Carrots, steamed until tender and tri-cut (or however you prefer)
- Fresh Mushrooms, sliced and then steamed
- Roasted Red Peppers, fresh or from a jar
- Ground Sea Salt
- Vegan Grated Topping (I was tentative to first buy this because I associated grated topping with spaghetti and tomato sauce, which I don’t have very often, but this stuff is useful in many dishes.)
Find more ideas for your spaghetti pasta!
Left over hamburger rolls? 2-Minute-Made Vegan Garlic Bread
- Pop in the toaster until browned.
- Place a pat of an EarthBalance Vegan Buttery Stick in between the two sides to warm up and soften.
- Spread evenly.
- Top with grated topping garlic powder (you could even add a little sea salt and minced onion)