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!
1,456 Reviews
Cals 777 · Prot 27 · Carbs 122 · Fat 15
Vegan
Try Hello Chef Now
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!
1,456 Reviews
Cals 777 · Prot 27 · Carbs 122 · Fat 15
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
1 Piece
Dried oregano
2 Grams
Red vinegar
15 ML
Agave syrup
10 ML
Cashew cream cheeze 2*
55 Grams
Pasta
Salt
1 Tsp
Spaghetti 10*
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

*2 Tree Nuts, *10 Wheat
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.

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 and 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 and 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 and cook for 1 final min. Toss the drained spaghetti in the tomato sauce. Divide among plates and drizzle with the basil pesto.
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