Spaghetti in Creamy Tomato Sauce
with 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!
Cals 781 · Prot 29 · Carbs 122 · Fat 16
Vegan
30 min
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!
Cals 781 · Prot 29 · Carbs 122 · Fat 16
Vegan
Ingredients
Sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato passata
200 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Dried oregano
2 Grams
Red vinegar
15 ML
Agave syrup
10 Grams
Cashew cream cheeze
2*
55 Grams
Pasta
Salt
1 Tsp
Spaghetti
10*11*
250 Grams
Pesto
Cashew nuts
2*
40 Grams
Fresh basil
30 Grams
Nutritional yeast
4 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
5 Tbsp
Garlic powder
2 Grams
Allergens
*15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3270 / 781 |
| Fats (g) | 15.6 |
| of which saturated (g) | 5.1 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 17.2 |
| Fibers (g) | 9.7 |
| Proteins (g) | 29.1 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the shallots and garlic.
2 Fry
- 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.
- Cook for 1 min further.
Tip! Cook the shallots over a very low heat so they don't burn. The longer, the better!
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.
- 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, olive oil and garlic powder to a food processor.
- Blitz until smooth.
6 Serve
- Add the vegan cream cheeze to the tomato sauce.
- Cook for 1 final min.
- Toss the drained spaghetti in the tomato sauce.
- Serve the Spaghetti in Creamy Tomato Sauce with Pesto.
- Drizzle with the basil pesto.
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