Spaghetti in Creamy Tomato Sauce
with Pesto
Instructions
1 Prep vegetables
Peel and chop the shallots and garlic.
2 Fry shallot
Heat a drizzle of olive oil in a pan over a medium-low heat. Once hot, add the shallots with a pinch of salt. Cook for 3 min. Add the garlic and cook for 1 min further.
3 Simmer
Add the tomato passata, measured water, crumbled stock cube, dried oregano, red vinegar and agave syrup. Cover and simmer for 10 min.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 10-12 min until 'al dente' or until cooked to your liking. Drain.
5 Blitz pesto
Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashew nuts, basil, nutritional yeast, salt, pepper and olive oil to a food processor. Peel the garlic and crush it directly into the drum (if you don't like raw garlic, go easy!). Blitz until smooth.
6 Serve
Add the vegan cream cheese to the tomato sauce and cook for 1 final min. Toss the drained spaghetti in the tomato sauce. Divide among plates and drizzle with the basil pesto.
Tips for fussy eaters
Serve the pesto on the side, rather than drizzling it straight over.
Pro tip
Cook the shallots over a very low flame so they don't burn. The longer the better!
Our vegan cream cheese is cultured and made with cashews. Its texture is buttery and its flavour slightly tangy. We can't get enough of it!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 788.8 · Prot 30.6 · Carbs 123.1 · Fat 22.6
Ingredients
Sauce
Pasta
Pesto
Our vegan cream cheese is cultured and made with cashews. Its texture is buttery and its flavour slightly tangy. We can't get enough of it!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 788.8 · Prot 30.6 · Carbs 123.1 · Fat 22.6
Instructions
1 Prep vegetables
Peel and chop the shallots and garlic.
2 Fry shallot
Heat a drizzle of olive oil in a pan over a medium-low heat. Once hot, add the shallots with a pinch of salt. Cook for 3 min. Add the garlic and cook for 1 min further.
3 Simmer
Add the tomato passata, measured water, crumbled stock cube, dried oregano, red vinegar and agave syrup. Cover and simmer for 10 min.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 10-12 min until 'al dente' or until cooked to your liking. Drain.
5 Blitz pesto
Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashew nuts, basil, nutritional yeast, salt, pepper and olive oil to a food processor. Peel the garlic and crush it directly into the drum (if you don't like raw garlic, go easy!). Blitz until smooth.
6 Serve
Add the vegan cream cheese to the tomato sauce and cook for 1 final min. Toss the drained spaghetti in the tomato sauce. Divide among plates and drizzle with the basil pesto.
Tips for fussy eaters
Serve the pesto on the side, rather than drizzling it straight over.
Pro tip
Cook the shallots over a very low flame so they don't burn. The longer the better!
Ingredients
Sauce
Pasta
Pesto
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