Don't underestimate the radish leaves. It's super flavorful, easy to make with a few simple ingredients! It's vegan as always, and it can be gluten-free if you use GF pasta (we used brown rice spaghetti) and tamari or any other GF soy sauce substitutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Italian Inspired, Vegan, Multi
Servings: 2people
Author: Plant-Based Matters
Ingredients
4ozred radish leaves(leaves from 2 bunches), wash and clean well to remove sand
1tbspextra virgin olive oilplus more for serving
1/4tspred chili pepper flakes
2clovesgarlicminced
1/2cupwater
1/2tbspdulse flakes
1/2poundspaghetti(we use brown rice spaghetti)
1/2tspsalt
1tspsoy sauce
Instructions
In a large pot, start boiling water for cooking spaghetti.
Start cooking spaghetti in salted water for 9-11 minutes (or follow the instruction on the package.)
Meanwhile, heat up a frying pan at medium high heat. Pour extra virgin olive oil and add red chili pepper flakes and garlic. Cook for 1-2 minutes until fragrant.
Add water and dulse flakes. Reduce the heat to medium to medium low. Continue to simmer.
In the last 2 minutes of cooking spaghetti, add radish leaves to the pan. Season with salt and soy sauce.
Drain the spaghetti and transfer to the pan. Give a quick toss.
Serve with a drizzle of extra virgin olive oil for the finishing touch.
Notes
Be sure to wash and rinse radish leaves thoroughly with water as sand is trapped.
Use them as soon as possible while they are still fresh.