5 Unique Recipes to Celebrate National Spaghetti Day

1. Cook the spaghetti until soft according to the packet directions.

2. Drain the water from the pasta, and stir in the pasta sauce.

3. Add more if you like more sauce. 

4. Serve in bowls and then sprinkle the nutritional yeast on each one.

5. Season with salt and extra nutritional yeast if desired.

1. Preheat your oven to 400 degrees F.

2. Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.

3. Put your veggies into an oven safe roasting pan. Bake at 400 degrees F for 15 minutes.

4. While your veggies are cooking, prepare your pasta per the directions on the box.

5. When pasta is cooked, drain and set aside.

6. When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.

7. Top with parsley and serve!

1. Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.

2. Once done, remove from heat, rinse under cool water and set aside.

3. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.

4. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles. 

5. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes. 

6. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. 

7. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick. 

8. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.

9. Add a few handfuls of baby spinach to a big ‘ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!

10. Enjoy!

1. Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.

2. In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.

3. Warm sauce in sauce pan on stove.

4. Prepare spaghetti per directions on box.

5. Combine sauce and spaghetti. Gently toss to coat.

6. When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.

7. Enjoy!

Pesto

1. Place kale, basil, nuts and garlic into food processor. 

2. Sprinkle with salt and pepper liberally. 

3. Pour ¼ cup over the greens. 

4. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. 

5. Squeeze lemon on top, taste and adjust the seasoning if needed.

Tuna

1. Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander.

2. Drizzle with olive oil on top and rub spices with oil into its flesh.

3. Heat medium size stainless steel sauté pan until very hot.

4. Pour just a dash of oil and place tuna in the pan.

5. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust.

6. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.

7. Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife and set aside.

8. Cut hot red pepper into thin slices.

9. Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl.

10. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine.

11. Drizzle more olive oil if pasta looks too dry.

12. To plate, divide pasta between bowls by twisting it with a folk

13. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper.

14. Top with 3-4 tuna slices, sprinkle with salt and red pepper again.

15. Scatter some lemon zest and tiny basil leaves over each bowl. 

16. Serve at room temperature.