Popeye Pasta

Good morning! I feel like its been forever since I actually got to cook something for dinner! Last night I made I made Popeye Pasta from Eat Drink and Be Vegan. This recipe is extremely simple, full of flavor, and slightly different from your usual spaghetti recipe.


Popeye Pasta

vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, bean & legume-free


  • 1 lbs rotini pasta
  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 4 large garlic cloves, minced
  • 1/2 tsp sea salt
  • black pepper to taste
  • 1/3 cup white wine
  • 1 28oz can crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1 tsp dried bail
  • 1 tsp agave nectar (I used honey since I had no agave on hand)
  • 6 cups fresh spinach

Cook pasta according to package directions. In large sauce pot, cook onion, garlic, salt, and pepper in olive oil covered for 5 minutes. Reduce heat and stir in wine; cook uncovered for 1 minute. Add tomatoes, oregano, marjoram, basil, and agave nectar. Reduce heat to medium-low, cover, and simmer for 15 minutes. Remove sauce from heat and add spinach. Stir until spinach is wilted.


Spoon sauce over pasta and serve with garlic bread. I improvised with some left over pitas I had and made cheesy garlic pita bread using Earth Balance spread, garlic powder, grated sharp white cheddar cheese, oregano, and basil.


I am going on a Chicago Health and Wellness tour this afternoon; more pictures and info on this later! The weather is perfect today I can’t wait!

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