Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the shallots and garlic.
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!
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 and 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.
Add the vegan creamcheeze to the tomatosauce and cook for 1 final min. Toss the drained spaghetti in the tomato sauce. Divide among plates and drizzle with the basilpesto.