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Noodles with Tomato, Spinach and Walnuts

Noodles with Tomato, Spinach and Walnuts

Mmm… noodles with tomato, spinach and walnuts. Together, all on one plate, cooked to perfection. Ohhh yeah, this is going to be good! 

Hi there! Don’t mind me, I’m just drooling over my latest recipe creation. What? It’s not that weird, is it? Okay, so maybe it is. But I LOVE food and I get the greatest satisfaction from bringing new and exciting recipes to you all. So, expect more drooling! 

This week has been the week for pasta dishes. Once I started creating one, I had to create another. And so on it went, one big mess after another. It was well worth it though. If you missed out on the other recipe from this week, head over and check out my ‘Vegan Pasta with Scallops, Alfredo Sauce and Baby Spinach.’ 

Let’s not waste any more time and see why you should be preparing yourself to cook up a storm.

To create this truly refreshing, filling dish, you will need 11 very easy to find ingredients (I’m willing to bet you have all of these in your kitchen already) and 25 minutes. This recipe is extremely easy to make, so much so, it has taken its rightful place in my ‘go-to’ cookbook. 

Vegan spaghetti starts this dish off, offering us taste and texture. Most vegan spaghetti contains complex carbohydrates and protein. Please be sure to read the packaging on your spaghetti to ensure you are receiving the best form of nutrients. If you are after extra goodness, you can try vegan whole grain pasta.

We then prepare the garlic, olive oil and tomatoes. Other than sending our taste buds into a flurry of excitement, these ingredients provide a good source of antioxidants, potassium, vitamin C, folate, and ‘healthy fats’ (monounsaturated fats).

To top it off, we throw in some spinach and walnuts, which give us a high source of protein, Omega-3 (plant based), and fiber. 

Noodles with tomato, spinach, and walnuts makes a great lunch or dinner because it is:

  • Easy to make.
  • A moderate source of protein from natural sources – 14g 
  • A great source of fiber.
  • Great meal to share with others!

This noodles dish is best served just after cooking, giving you the most flavor and freshness possible. But if you would like to store this (maybe for lunch the next day), I would recommend popping your desired amount in an airtight container and consume within 24 hours. Any longer than this, your meal will probably be soggy and gross.

Tasty and good for you. What are you waiting for? Go get cooking!

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Olives, Tomatoes

Ingredients

  • 1 tsp black pepper (ground)
  • 12 tbsp dried basil
  • 12 tbsp dried rosemary
  • 12 tbsp dried thyme
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 12 tbsp sea salt
  • 7 oz spaghetti
  • 10 oz spinach (chopped)
  • 1 lb tomato (diced)
  • 1 cup walnuts (crushed and roasted)

Directions

  1. Preheat a big pot of water for the spaghetti and boil them until al dente.
  2. Use a big skillet and fry the garlic with olive oil for about one minute until you add the tomatoes.
  3. After 5 minutes add the spinach and let it simmer for another 5-7 minutes before you add the herbs, salt and pepper.
  4. Add some sauce to the noodles and sprinkle some walnuts on top.

Notes


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