Healthy Vegan - Drunken Spicy Red Wine Spaghetti

I made this Drunken Spicy Red Wine Spaghetti on Friday evening, so we could drink the rest the remaining bottle that evening.  The red wine in question this time came from Marks & Spencers Shiraz Six Hats which is suitable for vegans and vegetarians, its also Fair Trade.  We only drink once a week, either on a Friday or Saturday so it has be a good one.  Its also our acknowledgement that the weekend has started and thank goodness for it after a long week in work. 
Vegan Mofo theme this week is Rainbow Food and the prompt today is Monochrome: One Colour Food and wallah here is a bowl of Drunken Spicy Red Wine Spaghetti. So how would you describe this colour? Blush, cardinal, amaranth or just simply red wine.

My husband D, absolutely loved this Drunken Spicy Red Wine Spaghetti and said it made for a delicious change from our vegetarian version of The Red Lady  Putttanesca and The Angry Arrabiata that we so often have.  I did not have any home-made vegetarian or vegan Parmesan to hand and have never in my life had the real stuff, even in my non-vegetarian days I was put of by it as it smelled like baby sick to me, so I just threw on some waxy tasted pine nuts, but I wished that I had some of the Green Gourmet Giraffe's vegan Parmesan cheese to hand.  
By the way a few weeks back I saw Red Wine Brownies trending on blogosphere, neither the Red Wind Spaghetti or Red Wine Brownies are new, but they are to me.


NOTE: If you put less red wine, you won't get the right colour of the spaghetti, so my advice is to cheat - throw in beetroot powder, just don't say I told you that - let it be our secret.
Drunken Spicy Red Wine Spaghetti
Serves 2
Ingredients
200grams - 250grams spaghetti
4 tablespoons olive oil
3 - 4 cloves garlic, minced
Zest from a medium lemon
1 teaspoon red pepper flakes
1/2 bottle rich fruity red wine, make sure its suitable for vegans and vegetarians 
Fresh parsley, minced
Optional: 2 - 3 tablespoons toasted pine nuts or vegan 'parmesan'
Method
Cook pasta according to packet instructions, then drain and set aside.

 Make the red wine sauce.
Heat oil, garlic, then chili flakes, lemon zest then red wine and cook.
Stir in cooked pasta and parsley and cook until the sauce disappears and pasta is al dente. 
Garnish with parsley.
Serve immediately with a scattering of vegan homemade 'parmesan' or toasted pine-nuts.
To see more graffiti art click here. 

 Here is a link to Buzzfeed recent article on Red wine Spaghetti is the New Way to Spaghetti.
Other Red Wind Spaghetti recipes
Red Wind Spaghetti with Walnuts and Parsley from Food and wine (2009) 
Red Wind Spaghetti from The Italian Dish


I am also sharing this Drunken Spicy Red Wine Spaghetti with  Sneaky Veg, Hijacked by Twins for CookBlog Share.; and Recipe of the Week hosted by A Mummy Too.

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