2 to 3 tablespoons olive oil
1/2 large white onion, diced
6 large garlic cloves, minced
2 tablespoons crushed red pepper, or to taste (add less if you don't want it spicy)
3 ounces sundried tomatoes, diced (the kind that are not in oil)
1 zucchini, diced
1 yellow squash, diced
1 (6-ounce) package fakin' bacon tempeh, diced or crumbled (or make tempeh bacon)
1/2 pound cooked spaghetti noodles (or any other kind of pasta you have)
2 to 3 tablespoons vegan margarine
1. In a large skillet or wok, heat olive oil over medium heat. Add diced onions and minced garlic. Cook until lightly caramelized.
2. Add red pepper. Stir. Add diced sundried tomatoes, diced zucchini and squash. Cook for 2 to 3 minutes, stirring occasionally.
3. Raise heat to medium-high. Add fakin' bacon. Cook for 3 to 5 minutes, stirring occasionally.
4. Add cooked spaghetti noodles and vegan margarine. Mix well. Keep on medium-high heat, stirring constantly until bacon and noodles have slightly browned, about 10 minutes. Enjoy!
Source of recipe: I needed to use up some leftover spaghetti noodles and remembered that when I was a kid that my aunt used to fry hers in garlic and butter. I fancied it up a bit with some veggies and fakin' bacon... turned out great! I impressed myself and my boyfriend. This is quick, easy, and economical if you have these ingredients on hand.