Spaghetti with Spinach



  • Spaghetti ~ a fistful
  • Spinach ~ a bunch
  • Red pepper flakes, Salt ~ to taste
  • Garlic, chopped fine ~ 2
  • Water ~ to boil the spaghetti
  • Olive oil ~ 2 Tbsp.


  • Boil the spaghetti as per instructions on the package, until al dente.
  • Add oil and chopped garlic to a skillet, and turn on the stove. In a low flame, let this be on the stove for about 10 minutes, so that the oil is infused with garlic flavor. Make sure the garlic doesn’t burn.
  • Add the spinach and pepper flakes, and saute until the spinach welts.
  • Now add the spaghetti and salt and give it a good toss.
  • Turn off the stove, and serve with some shaved parmesan cheese on top.

Spaghetti with Bean Balls

Spaghetti with Bean Balls(Vegetarian)


  • Spaghetti ~ a fistful
  • Olive oil ~ 2 Tbsp.
  • Red pepper flakes ~ a pinch
  • Fresh Basil, chopped ~ a couple of leaves

For the Bean Balls:

  • Black beans ~ 1 medium sized can
  • Oats ~  a fistful
  • Soy Sauce ~ 2 tsp.
  • Salt ~ to taste
  • Bread Crumbs ~ to coat


  • Cook the spaghetti according to package instructions until al dente. In a skillet, add the olive oil, and once hot add the pepper flakes and toss in the spaghetti until it’s well coated with the oil. Turn off the flames and mix in the basil leaves.
  • Meanwhile, drain the beans and smash them well. Mix in the oats, soy sauce and salt to the beans.
  • Make small balls out of this mixture, coat it in the bread crumbs.
  • Either deep fry these balls in oil, or bake these in 350 deg. oven for about 30 minutes until done.


  • Serve these with some marina sauce on the side.

Recipe Source: The Vegan Stoner

Spaghetti with Brussel Sprouts

Spaghetti with Brussel Sprouts


  • Spaghetti ~ a fistful
  • Olive oil ~ 2 Tbsp.
  • Garlic, chopped fine~ 2 cloves
  • Parsely flakes, red pepper flakes ~ to taste
  • Brussel sprouts ~ 1 cup
  • Salt, Pepper ~ to taste
  • Butter ~ 1 Tbsp.


  • Cook the spaghetti in water that’s well salted. Cook until al dente and drain.
  • In a skillet, add some olive oil. To it, add the chopped garlic and the parsely and red pepper flakes and saute for a minute. Now add the cooked spaghetti.
  • In a microwaveable container, add the brussel sprouts with a couple of tablespoons of water, cover and microwave for about 6-7 minutes until they are done.
  • Drain the water, and coat the brussel sprouts with the butter while it’s still hot. Sprinkle salt and pepper on top, and serve with the spaghetti.

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