Spaghetti in Creamy Tomato Sauce

with Pesto

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vegan
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Instructions

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1 Prep vegetables

Peel and finely chop the shallots and garlic.

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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.

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3 Simmer

Add the tomato passata, measured water, crumbled stock cube, dried oregano, red vinegar and agave syrup. Cover and simmer for 10 min.

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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.

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5 Blitz pesto

Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashew nutsbasil, nutritional yeast, salt, pepperolive oil and garlic powder to a food processor. Blitz until smooth. 

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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 heat 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 786 · Prot 28 · Carbs 122 · Fat 22

Dairy-Free

Ingredients

Number of people

Sauce

Shallots 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Tomato passata 200 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Dried oregano 2 Grams
Red vinegar 15 ML
Agave syrup 10 Grams
Vegan cashew cream cheese 55 Grams

Pasta

Salt 1 Tsp
Spaghetti 250 Grams

Pesto

Cashew nuts 40 Grams
Fresh basil 30 Grams
Nutritional yeast 4 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 5 Tbsp
Garlic powder 2 Grams

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 786 · Prot 28 · Carbs 122 · Fat 22

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and finely chop the shallots and garlic.

photo

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.

photo

3 Simmer

Add the tomato passata, measured water, crumbled stock cube, dried oregano, red vinegar and agave syrup. Cover and simmer for 10 min.

photo

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.

photo

5 Blitz pesto

Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashew nutsbasil, nutritional yeast, salt, pepperolive oil and garlic powder to a food processor. Blitz until smooth. 

photo

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 heat so they don't burn. The longer, the better!

Ingredients

Number of people

Sauce

Shallots 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Tomato passata 200 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Dried oregano 2 Grams
Red vinegar 15 ML
Agave syrup 10 Grams
Vegan cashew cream cheese 55 Grams

Pasta

Salt 1 Tsp
Spaghetti 250 Grams

Pesto

Cashew nuts 40 Grams
Fresh basil 30 Grams
Nutritional yeast 4 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 5 Tbsp
Garlic powder 2 Grams
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