Spaghetti with a Chuck Norris punch of spice!

This is one of my favourite (favorite) vegan spaghetti dishes. I make it frequently. I found the best gluten-free noodles, Barilla. I’m not sure why it took me so long to find them! I add habanero peppers because I wanted an extra Chuck Norris punch to my dish, but they are optional. I like spicy spaghetti!

Spicy spaghetti recipe

• Makes: 6 servings
• Total time: 1 and a half hours, cook time: 1 hour and 10 minutes, prep time: 15-20 minutes – It can also be made in 30 minutes if you don’t want to simmer the sauce, just cook it on medium-high

Ingredients

• 12 oz (340 grams) of spaghetti noodles, brand of your choice
• 1 pound of Roma tomatoes
• 12 mini Roma tomatoes, cut in half
• 2.5 tablespoons of vegan protein powder broth, I use broth by design
• 1 cup of dry white wine or non-alcoholic wine
• 3 tablespoons of extra virgin olive oil
• 1 small onion, chopped
• 4-6 cloves of garlic, minced
• 2 large bell peppers, diced
• 1-2 tablespoons fresh oregano
• 1/2 cup of fresh basil, chopped
• Salt to taste
• Optional: 2-3 habanero peppers 2 cups of low-brined olives (omit the salt if using olives)

Directions

1. Cook the pasta according to the package.
2. Combine 1 tablespoon of the olive oil, onion, and garlic in a large saucepan over medium heat for 2 minutes.
3. Stir in Roma tomatoes and the remaining olive oil.
4. Add in salt, pepper, oregano and 1/4 cup of the basil and peppers if using.
5. Simmer spaghetti sauce for 30 minutes, stirring occasionally. At the 20-minute mark, add in the vegan protein and some more of the basil and stir them into the sauce.
6. Top with the remaining basil and olives if using.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

• Calories: 341
• Fat:  9 g
• Carbs: 54 g
• Protein: 12 g

For some more vegan and gluten-free recipe inspo, check out my other posts.