Spaghetti with Olives, Spinach and Dried Tomatoes
Gang/Type: Main Dish
Ergibt/Yield: 2 servings
  • 200 g (7 oz) spaghetti
  • 2 tbsp pine nuts
  • 150 g (5.3 oz) marinated olives
  • 1 - 2 cloves garlic
  • 2 tbsp olive oil
  • 3 - 4 pieces dried tomato
  • 2 hands full baby spinach
  • salt
  • pepper
  1. Cook the noodles in salty water until firm to the bite. Slice the olives, cube the dried tomatoes and press the garlic. In a non-stick pan toast the pine nuts and set aside.
  2. Heat the oil in a pan and sauté olives, tomatoes and garlic in it and fry for 2 - 3 minutes. Add the spinach and let wilt. Then add pine nuts and spaghetti and stir in. Season to taste with salt and pepper.
  3. Arrange the noodles on two plates and sprinkle over nutritional yeast flakes or cashew parmesan, if you like.
Here's the recipe for cashew parmesan.
Recipe by Blueberry Vegan at