TGIF friends!! Who else is happy the weekend is HEEEEERE!?! What a silly question! Let’s celebrate with some super, quick + easy Vegetarian Broken Spaghetti Risotto 🙂
This weekend, J and I are headed back to where we met in Lille, France. I’m looking forward to a thesis-free weekend enjoying french wine, strolling the cobblestone streets and hopefully visiting some of our old favorite spots. I already looked up some veggie-friendly restaurants on happycow.com and there’s apparently a place that specializes in VEGAN PIZZA we’re going to try. YUM!
Speaking of Italian food (see what I did there, lol!), this Vegetarian Broken Spaghetti Risotto is such a fun dish that you can basically spice up whatever way you like! Just like the name says, this dish is broken spaghetti cooked like risotto 😉 Toasting the broken spaghetti in the pan first with the garlic plus cooking the spaghetti slowly like risotto creates a super creamy and tasty dish without any cream or butter.
This broken spaghetti risotto only takes 15 minutes to make but make sure to not leave it for a second. Adding the veggie broth, bit by bit, and slowly stirring the pasta until it is cooked is essential in this Vegetarian Broken Spaghetti Risotto. The slow cooking of the spaghetti in the veggie broth releases the natural starches of the spaghetti and is what creates the creaminess in this dish without adding any naughty cream!
And if you are not in the mood for doing dishes (haha who ever is!?) you can make this Vegetarian Broken Spaghetti Risotto into a ONE POT MEAL by adding whatever veggies you like – mushrooms, snow peas, red pepper, broccoli…. KALE! I prepared it here as a simple side dish but the possibilities of the vegetables you can add are endless. Adding in veggies makes this a complete meal in my books. If you are looking to add another one pot meal to your dinner rotation – this Vegetarian Broken Spaghetti Risotto is the one!
And if you do make this Vegetarian Broken Spaghetti Risotto or any other recipes from my kitchen, it makes my day hearing about it! 🙂 Insta or Tweet it to me (@cearaskitchen with hashtag #cearaskitchen) or Facebook it to me via the Ceara’s Kitchen Facebook Page! Wishing you a wonderful weekend! <3
- 3 - 4 cloves garlic, chopped
- 1 heaping tsp herbes de provence
- 1 tbsp olive oil OR low sodium vegetable broth (see recipe)
- 8 oz/230 grams spaghetti broken into 1 inch/2½ cm pieces
- 1½ - 2 cups low sodium vegetable broth
- 2 tbsp nutritional yeast (optional)
- Hot Pepper Flakes
- Black Pepper and Sea Salt to taste
- 2 tbsp dried parsley and chives
- 2 cups chopped mushrooms, red peppers (vegetable of choice)
- In a large and deep pan, over medium-high heat, heat garlic in olive oil or a couple tablespoons of vegetable broth with herbes de provence. If you are using vegetables (mushrooms, red peppers) add them into the pan and sautee them for a couple of minutes until soft. Add in the broken spaghetti. Stir it around and toast it with the garlic for a couple minutes until it starts to turn a light golden brown color. *Make sure to not burn the spaghetti *Your spaghetti will get a bit more brown if using oil but it will still taste delicious with the vegetable broth.
- By the ½ cup, add in the vegetable broth and nutritional yeast (optional), stirring constantly until the spaghetti soaks up the vegetable broth. Keep adding the vegetable broth by the ½ cup until the pasta is fully cooked (*you might need a bit more or less water depending on your brand of spaghetti). Add in the hot pepper flakes and parsley. Sprinkle with black pepper and sea salt to taste. Serve with fresh chives.
*Your pasta will look much creamier than in these pictures. I had to wait for the spaghetti to cool down to take the photos and some of the sauce was absorbed.