Vegan Spaghetti Quattro

15 Jan

I thought Id share this recipe with you, it’s one of my favorites. The recipe is originally taken from Quattro’s menu. Here is my version of “Spaghettie Quattro” Enjoy!

This spaghetti dish features a sauce made with Yves chicken and black beans. It’s savoury and spicy. A little twist on your everyday spaghetti.

I haven’t heard a single person say that they didn’t love this dish. Everyone ask’s me for the recipe. It’s a cold night in Whistler favorite. We make it all the time, it’s even better the next day!

 

Ingredients: (Serves 4-6)

1.5 lb spaghetti noodles ( I use whole wheat)

1 cup olive oil

1 package of flakey Yves chicken

2 large garlic cloves

2 tsp chili flakes or more for spice

1 tbsp Italian parsley

4oz black turtle beans (cooked)

1 cup of pureed tomatoes (canned is fine I use Hunts)

1 small canned  or 1/2 cup of fresh black olives (fresh is best)

pinch of sea salt

Method:

Heat oil in a fry pan, add mock chicken, salt and parsley then sauté for about 1-2 minutes. Add beans and garlic, chili pepper, tomato sauce and stir well until cooked. (About 5 more minutes.)

Add cooked pasta to the pan then swirl around to coat the noodles with the sauce.


3 Responses to “Vegan Spaghetti Quattro”

  1. Jennifer January 15, 2010 at 4:52 am #

    This sounds deeelicious!

  2. Mike Desjardins January 28, 2010 at 11:34 pm #

    I’m surprised how good this recipe tastes without the chicken in it. Who knew it was really the texture all along that the chicken provided and that the Yves product could so easily replace it.

  3. Victoria January 30, 2010 at 12:49 am #

    So I’ve actually heard rumours about your Spaghetti Quattro recipe before in terms of how amazing it is, so this is something I will definitely try to make soon! Or you can just have me over for dinner sometime. ;)

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