9 Minute Veggie Spaghetti With Creamy Tomato Sauce

Winter is in full bloom, the days are chilly, unless you are in LA like me, and then the days are sometimes chilly ;) Whip up this gluten free vegan spaghetti with creamy tomato sauce in 9 minutes! It'll warm you and your family/friends right up!

Ingredients:
Serves 6

• 1 package gluten free spaghetti, I used Bionaturae
• 1 long chinese eggplant, washed and sliced into rounds
• 15 asparagus, washed and chopped
• 2-1/2 cups strained tomatoes
• 1 garlic clove, crushed
• 2 tablespoons extra virgin olive oil
• 4 oz Daiya Jack Style Wedge cheese
• optional toppings: sea salt, freshly ground black pepper, basil, oregano

Directions:

1. In a giant pot filled with boiling water, cook spaghetti noodles, eggplant, and asparagus for 6-7 minutes until noodles are tender.
2. Meanwhile, stir strained tomatoes, crushed garlic, olive oil, and cheese in a pot over medium heat until cheese is completely melted and sauce turns a pinkish color.
3. Drain pasta/vegetable mix, and top with your creamy sauce. Lightly toss. Serve immediately.

 Boil spaghetti, asapagus, and eggplant.

Drain using a colander.  

Top with your creamy tomato sauce. 

Success! (in 9 minutes!)