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
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, measuredwater, crumbled stockcube, driedoregano, redvinegar and agavesyrup.
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 cashewnuts, basil, nutritionalyeast, salt, pepper, olive oil and garlicpowder to a food processor.
Blitz until smooth.
6 Serve
Add the vegan creamcheeze to the tomatosauce.
Cook for 1 final min.
Toss the drained spaghetti in the tomato sauce.
Serve the Spaghetti in Creamy Tomato Sauce with Pesto.