I’m not actually vegan, but I do try to limit my dairy intake. I would love to have the willpower to cut out all dairy, but I like cheese and chocolate too much! A lot of the meals I cook happen to be vegan as we’re vegetarian and I don’t always use cheese in my recipes. This recipe is very quick to make, but delivers lots of punchy flavours! Even if you’re not vegan, it’s a great meal for packing in lots of essential vitamins and minerals.
1 can artichokes
2 handfuls of kale
1/2 jar capers
Juice of 1 lemon
1/4 tsp chilli powder
1/2 tsp dried mixed herbs or basil
1 clove garlic
4 Tbsp olive oil
Chop the onion and garlic. Add boiling water to a large pan.
Add the spaghetti to the pan with a few pinches of salt. Cook for 8-10 mins.
Add 2 Tbsp olive oil to a large frying pan and add the onion, garlic, artichokes, kale, capers, chilli and herbs. Stir occasionally.
When the spaghetti is cooked, drain most of the water, but leave a little in. Tip the spaghetti into the frying pan with the other ingredients and stir well. Now add the other 2 Tbsp of olive oil and the lemon juice. Make sure you combine all of the ingredients.
Serve & enjoy!