I used the spaghetti sauce that I had made in the crock pot with basil and red onion (See previous recipe.) on whole wheat spaghetti noodles. Then on top I sprinkled some nutritional yeast and chopped yellow tomatoes, a dash of almond "parmesan" and added a drizzle of olive oil. I served it with this split, toasted whole wheat roll which was buttered, then sprinkled with a little garlic powder and dried dill weed. Good eating!
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