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Summer Fresh Spaghetti

This simple and fresh dish is perfect for those warm nights.


3-4 Summer Squash, julienned or spiraled

2 cups cooked spaghetti noodles

1 cup of cherry tomatoes, sliced in half

½ cup whole cherry tomatoes

2 cups of chopped Kale

Roughly 1/2 cup of olive oil

½ cup Vegan Butter

¼ crushed garlic, or 6-8 minced fresh garlic

2 tbl Nutritional yeast

1-2 tsp chicken-less flavor

¼ cup water

½ tbl dried parsley

Garlic Salt


Follow Your Heart Parmesan, optional


In a medium-large sauce pan add your 1/4 cup olive oil

Heat over medium

When hot add in your tomatoes

Cook for roughly 10-15 minutes until cooked down

Season with a little salt

Add in your garlic

Mix well (add in more olive oil if too dry)

Cook for 2-3 minutes

Add in your butter

Once melted add in your kale

Mix well to fully coat

Add in your chicken-less flavor and water

Cook down 1 minute

Add in your julienned zucchini

Mix well

Season with salt, parsley

Add in your cooked spaghetti noodles

Mix well (if too dry add in a little more butter)

Mix in your nutritional yeast

Season with a little more salt and pepper

Serve and top with parmesan if using



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