Smashing Spaghetti

After 3 hours of shopping, this delicious gluten free spaghetti was my quick dinner for Dhanvantari..but shopping or not, this is a typical weekend dish..he likes his spaghetti! :)

Ingredients:

2 pk gluten free rice spaghetti drained (first cooked al dente in salted water)

Heat:
3 TBSP toasted sesame oil

Sautee for a few seconds:
3/4 TBSP asafoetida (Hing)
1/4 cup dried oregano
3 TBSP dried basil

Add in:
2 cans crushed tomatoes
1/4 TSP smoked chilli flakes (optional)
1 TSP smoked paprika
1/2 cup nutritional yeast
Approx 1/2 cup EV olive oil
2 TBSP apple cider vinegar
1/4 cup maple syrup
1/4 cup tamari or to taste (for salt content)
4 cups plain mock chicken ribs (pea protein or soy based variations are available in health stores)

Cook on medium heat for about 10 minutes until a little thickened. Fold this sauce into the spaghetti, adding in:

1/4 cup green or black kalamata olives chopped (optional)
2 cup parmesan cheese

Sprinkle the spaghetti with extra parmesan cheese, oregano, and a drizzle of olive oil before serving. Serve hot.

Variation:
Super quick and vegan: once the spaghetti is boiled and drained, drizzle generously with olive oil, nutritional yeast, tamari, olives, oregano, smoked paprika and basil to taste. Simple and tasty.