Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Mmm… noodles with tomato, spinach and walnuts. Together, all on one plate, cooked to perfection. Ohhh yeah, this is going to be good!
Hi there! Don’t mind me, I’m just drooling over my latest recipe creation. What? It’s not that weird, is it? Okay, so maybe it is. But I LOVE food and I get the greatest satisfaction from bringing new and exciting recipes to you all. So, expect more drooling!
This week has been the week for pasta dishes. Once I started creating one, I had to create another. And so on it went, one big mess after another. It was well worth it though. If you missed out on the other recipe from this week, head over and check out my ‘Vegan Pasta with Scallops, Alfredo Sauce and Baby Spinach.’
Let’s not waste any more time and see why you should be preparing yourself to cook up a storm.
To create this truly refreshing, filling dish, you will need 11 very easy to find ingredients (I’m willing to bet you have all of these in your kitchen already) and 25 minutes. This recipe is extremely easy to make, so much so, it has taken its rightful place in my ‘go-to’ cookbook.
Vegan spaghetti starts this dish off, offering us taste and texture. Most vegan spaghetti contains complex carbohydrates and protein. Please be sure to read the packaging on your spaghetti to ensure you are receiving the best form of nutrients. If you are after extra goodness, you can try vegan whole grain pasta.
We then prepare the garlic, olive oil and tomatoes. Other than sending our taste buds into a flurry of excitement, these ingredients provide a good source of antioxidants, potassium, vitamin C, folate, and ‘healthy fats’ (monounsaturated fats).
To top it off, we throw in some spinach and walnuts, which give us a high source of protein, Omega-3 (plant based), and fiber.
Noodles with tomato, spinach, and walnuts makes a great lunch or dinner because it is:
This noodles dish is best served just after cooking, giving you the most flavor and freshness possible. But if you would like to store this (maybe for lunch the next day), I would recommend popping your desired amount in an airtight container and consume within 24 hours. Any longer than this, your meal will probably be soggy and gross.
Tasty and good for you. What are you waiting for? Go get cooking!
Total servings 4
|Amount Per Serving|
|Calories 456||From Fat 219|
|% Daily Value*|
|Total Fat 24g||37.5%|
|Saturated Fat 3g||12.9%|
|Trans Fat 0g|
|Total Carbohydrate 50g||16.7%|
|Dietry Fiber 7g||29.2%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.5mg||24.9%|
|Vitamin C 36.87mg||61.5%|
|Vitamin D 0IU||0%|
|Vitamin E 2.91mg||9.7%|
|Vitamin K1 374.54µg||468.2%|
|Folic Acid 0µg|
|Pantothenic acid 0.55mg||5.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.