Does it seem like you have nothing in the pantry for dinner? Try this easy spaghetti recipe, ready in just 10 minutes with minimal ingredients!
This meal has been on repeat the past few months in my house for those evenings when I have zero motivation to create a complicated dinner and scrounge through my pantry for unique ingredients.
In my quest for a simple (read: 10 minute) meal that was still nourishing, I came across a variety of pasta dishes. Let’s face it, who doesn’t love pasta? I knew I was on the right track. However, I wanted a sauce that tasted “fancy” but required very minimal effort to accomplish; ideally this would be something that could be whipped while the noodles were boiling and require as few ingredients as possible.
The Secret Ingredient
Enter: walnut pesto! Well, the most pared-down-yet-still-delicious version of walnut pesto we can get away with. After an optional pan-roast to toast the nuts, simply combine in a food processor with one garlic clove, olive oil, sea salt, and dried sage. Voilà!
For photography’s sake I did jazz up this plate with some rainbow tomatoes and parsley, but please keep in mind that these are completely optional additions. I recommend tossing a can of white beans into the final product for added texture and protein, but this is not mandatory for a tasty final product.
Interestingly, both Dan and I prefer whole wheat spaghetti in this variation. I think it has something to do with its natural nuttiness? Feel free to try this with a different pasta and let me know in the comments how it turned out!
I hope you enjoy this super-simple pasta dish! It’s wonderful for a quick weeknight option or a day-before-grocery shopping meal. Serves about 4 people.
How to make Easy Vegan Spaghetti
- 1 box whole wheat spaghetti
- 1 and 1/2 cups raw walnuts
- 1/2 cup of good quality olive oil
- 1 large garlic clove, crushed
- 1 tsp dried sage
- Large pinch sea salt
- 1 TBS lemon juice, optional
- 3 TBS nutritional yeast, optional
- Optional add-ins: white beans, cherry tomatoes, parsley
- Bring a pot of salted water to boil and cook pasta according to package directions, reserving one cup of water before draining. Set aside.
- In a cast iron skillet, toast walnuts over medium heat until fragrant. They can burn quickly so be sure to stir frequently and keep and eye on the pan; it should take about 5 – 8 minutes. Remove and place in food processor.
- Pulse walnuts a few times until chunky. Add in olive oil, garlic clove, sage, sea salt, and optional lemon juice and nutritional yeast, if using. Pulse a few more times until evenly combined.
- Add pasta back to pot and spoon walnut sauce over top. Pour a little bit of reserved cooking water to achieve a smooth and creamy sauce. Add in white beans if using and enjoy!