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 761 · Prot 27 · Carbs 121 · Fat 20
Vegan
Try Hello Chef Now
30 min
photo
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 761 · Prot 27 · Carbs 121 · Fat 20
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
55 Grams
Pasta
Salt
1 Tsp
Spaghetti
250 Grams
Pesto
Cashew nuts
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
Baby spinach
40 Grams
Small zucchini
1 Piece

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep

Peel and finely chop the shallots and garlic.
photo

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.
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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Classic Beef Lasagna
with Lollo Side Salad
Mediterranean Cod Stew
with Zucchini Parmesan Chips
Cheesy Chicken and Pepper Pitta
with Fresh Slaw
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy