This spaghetti does not have a name, because I just made up the recipe (unless someone already invented this, in which case I sincerely apologize to the creator for stealing your idea). As usual this recipe serves one, but I eat a lot, so it might actually serve two or three. I didn’t have any fresh herbs to garnish (but if I did I would use basil) so I used three garnishes to compensate — pepper, dried basil and cheese. I also didn’t have any parmesan, so I just ripped up shreds of Daiya mozzarella (sshhh just squint and pretend I’m fancy).
Ingredients (as usual, measurements are approximations — I really have got to start measuring stuff)
Handful of Spaghetti
A whole bunch of salt (yes, a whole bunch is a standard unit of measurement, metric system right??)
1 tbs Earth Balance
1 tbs flour
1 medium to large clove of garlic
3/4 cup plain unsweetened soymilk
2 tbs of tomato paste (or more if you want, I made this recipe up)
1 tbs olive oil
Oregano, basil, and thyme to taste (use fresh if you have)
Optional: add crushed red pepper flakes if you like spice
Optional garnishes: pepper, basil, cheese
Bring a large pot of water to a boil, salt it until it tastes like the ocean, and add spaghetti — fully submerged so it doesn’t burn. If you like it al dente cook it for the lower end of the package directions.
Meanwhile, in another pot on low heat, sauté garlic in butter. Mince the garlic first if you want to, but I was too lazy to do so, so I just pierced the clove all over with a fork and stuck it in there (and of course removed it later, I’m not an animal). The longer you sauté this for, the more garlicky and flavorful your sauce will be. Do it at least until the butter smells like garlic butter.
Now throw out the garlic chunk (you do not need to eat a whole garlic chunk to eat authentic Italian. Seriously just throw it out. Or compost it? Whatever makes you happy). Now add the flour and whisk really thoroughly to eliminate lumps. ELIMINATE THEM. Now add milk and repeat. Turn up the heat a little so that the sauce bubbles and thickens, then turn it back down and add remaining ingredients and just let the sauce cook on low to allow the flavors to come together.
Depending on your timing, your sauce and your spaghetti should be done around the same time. Drain the spaghetti and toss it with the sauce. Garnish if you like.