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Posted on Aug 16, 2012 in Vegan $1 Menu | 6 comments

Spaghetti with Parsley Sauce

All to often, when I buy an herb or something that I only need a small quantity of,  the bulk of it ends up turning into veggie bin slime.  I’ve really been making an effort to reduce waste in the kitchen by finding second and third uses for herbs within a few days of making the recipe I originally purchased them for.  After making my Mango Parsley Smoothie I decided to use the left over parsley as spaghetti sauce.  The end result was simple and delicious.  The only improvements I foresee for this recipe would be reducing or subbing out the oil altogether.

Spaghetti with Parsley Sauce  

1 lb whole wheat corkscrew pasta
1/2 C extra virgin olive oil
2 C tightly packed parsley
1 tbs minced garlic
10 olives
garlic powder
salt
pepper

Combine olive oil, parsley, olives, and minced garlic in blender.  Toss with cooked cooked noodles.  Add garlic powder, salt, and pepper to taste. 

6 Comments

  1. This looks yummy! Totally going to Pin this!

  2. This looks delicious and so simple!
    I will have to pick the ingredients when I head to the store tomorrow.
    Thanks!

  3. I made this 3 times and it was really good. I doctored it to my taste. I added grape tomatoes, nutritional yeast, a dash of braggs( instead of soy sauce), broccoli( small head), 3 asparagus, turmeric, red onion, spinach(not much) and use zucchini (made into spaghetti) less fat as my pasta. Also a dash of cayenne. I used a little black olive juice and tablespoon or less olive oil. Mokobrownvegan had it on her Youtube. My twitter is Sophia_lovesgod. My updated version of your recipe and thanks for the idea. Quick, easy, affordable, and healthy. I enjoy your site. Keep bringing the wonderful recipes. 🙂

  4. Thanks Sophia – your version sounds great. I’ll check it out.

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