Skillet Spaghetti

• Total time: 16 min
• Cook time: 15 min
• Prep time: 1 min

• 2 tbsp onion flakes
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tsp chili powder
• 28 ounces fire-roasted diced tomatoes
• 1 a dash of red pepper flakes
• 7 ounces spaghetti
• 1 tbsp nutritional yeast
• 1 tbsp ketchup
• ½ cup fresh basil, minced (optional)

1. Combine spices and tomatoes (with juice) together in a large, deep skillet or pot.
2. Cover and bring to a boil.
3. Cook for 1 minute, then add 14-oz water (refill one 14-oz can or half of 28-oz can).
4. Stir then add dry (uncooked) spaghetti.
5. Cover again and bring to a boil.
6. Reduce heat to low and cook 7-15 minutes, until spaghetti is cooked.
7. Stir in nutritional yeast and ketchup, plus salt and pepper to taste.
8. Add 1 tbsp more Italian seasoning and stir or add and fresh basil.

Chef’s Note: You also add olives, beans, lentils, mushrooms, cooked broccoli or anything else you have on hand in step 7 to fill out this dish.

Servings per batch: 4

• Calories: 453
• Fat: 1.90g
• Carbohydrate: 90.40g
• Dietary Fiber: 6.50g
• Sugars: 11.10g
• Protein: 17.40g