Healthy and Delicious Gluten Free Vegan Spaghetti with Spinach, Portabellos and “Mockotta” (tofu based Ricotta) Cheese with Christie Aphrodite
Even my meat, dairy and gluten eating friends love my vegan lasagna and spaghetti and actually say the squash tastes BETTER than their favorite pasta dishes!
So give it a try!
This is a quick version without tomato paste, but we will be reducing the tomato sauce.
Saute your portabella mushrooms in olive oil and tomato juice you just squeezed from the fresh tomatoes you are going to blend up for the sauce. Place on medium low heat.
Add some sea salt and pepper.
Make some tofu “cheese””
Mix firm, non-gmo, organic tofu with your hands and add some sea salt, pepper, parsley, oregano, basil, sage, thyme, dash of vinegar and dash of olive oil…put in fridge till done.
Blend up fresh tomatoes, red, orange or yellow bell pepper, garlic, onion, oregano, basil, sage, thyme and sea salt. Add to sauteed mushrooms and reduce….turn off fire then add spinach.
Fork your spaghetti squash for the “noodles” add sauce and top with “cheese.”