Vegan Green Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Kale

  Raw

  4 cup, chopped or 268g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  1 cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegan Cream Cheese

  Trader Joe's

  2 tbsp or 30g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

Directions

1. Wash and chop all vegetables as instructed.
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
3. In a medium skillet, heat half of the olive oil and cook the zucchini for 3-4 minutes, stirring occasionally. Add garlic and kale, cooking for another 5 minutes until zucchini is soft and kale is vibrant green. Add a splash of water if needed.
4. Remove from heat and transfer the cooked greens to a blender. Add the remaining olive oil and all other ingredients except almonds. Blend until smooth.
5. Once the pasta is cooked, turn off the heat. Reserve about 2/3 cup of the cooking water (for original 4 serving recipe), then drain the pasta. Return the pasta to the pot with the green sauce and half of the reserved water. Mix well, adding more water if needed to loosen the sauce.
6. Top with chopped almonds and serve immediately.

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