Spaghetti Squash Pasta with Sun-Dried Tomato, Garlic & Basil

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

3 small spaghetti squashes or 1 large or 3 cups cooked

1 tbsp olive oil

5 cloves garlic thinly sliced

1 tsp dried basil

2 tbsp fresh basil plus more for garnish

1 tsp ( 0.5 tsp) dried parsley

⅓ cup ( 78.86 g) chopped sundried tomato

⅓ tsp ( 0.33 tsp) salt

black pepper to taste

2 tbsp or more vegan parmesan to taste for garnish or a crumble up my almond cheese ball

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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