Spaghetti Night!
The other night, my room mate Spicy J, my boyfriend The Champion and I decided to have spaghetti night with, of course, some vino!
Making spaghetti vegan is pretty easy to do. Double check the noodle ingredients, get some tasty sauce (I'm a garlic fan) and throw some fake meat or fake meat balls in there if you want to make it fancy. I went with vegetarian ground meat, heated it up and threw it in the sauce.
To amp the meal up though (up in carbs that is but don't judge, we drank a lot the night before), I made some vegan garlic bread. Real easy to do!
Earth balance butter, add garlic powder, melt it in the microwave and then spread it on some bread (double check ingredients).
Toss that in the oven for a few on 350 and you're done! Real quick and easy.
Wine wise, I picked up a bottle of Headsnapper Radiant Red.
“Warning: May cause whiplash”-Back of the bottle.
An Argentinian wine for spaghetti night? Why not?
It was a very light and fruity red, but not overly sweet which I always appreciate. It actually went quite well with dinner (take that you “recommended meat pairings”!).
I got it because of its colorful label (which went nicely with our colorful spaghetti plates) and because it was on sale.
See? What a beautiful combo!
Headsnapper is a bright and colorful wine that went perfectly, I definitely recommend it.
Bellissimo!