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!
421 Reviews
Cals 719 · Prot 26 · Carbs 120 · Fat 18
Vegan
30 min
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!
421 Reviews
Cals 719 · Prot 26 · Carbs 120 · Fat 18
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 1*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, *1 Peanuts
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) 3007 / 719
Fats (g) 17.8
of which saturated (g) 7.7
Carbohydrates (g) 120
of which sugars (g) 17.3
Fibers (g) 8.6
Proteins (g) 25.7
Salt (g) 1.1
*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

Prep

1 Prep

  • Peel and finely chop the shallots and garlic.
Fry

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!
Simmer

3 Simmer

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

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.
Blitz pesto

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.
Serve

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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