Spaghetti in Creamy Tomato Sauce

Name: Spaghetti in Creamy Tomato Sauce with Pesto
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 2 Piece of Garlic cloves; 2 Tbsp of Olive oil; 1 Tsp of Salt; 200 Grams of Tomato passata; 200 ML of Water; 1 Piece of Vegetable stock cube; 2 Grams of Dried oregano; 15 ML of Red vinegar; 10 ML of Agave syrup; 55 Grams of Cashew cream cheeze; 1 Tsp of Salt; 250 Grams of Spaghetti; 40 Grams of Cashew nuts; 30 Grams of Fresh basil; 4 Grams of Nutritional yeast; 1 Tsp of Salt; 1 Tsp of Black pepper; 5 Tbsp of Olive oil; 2 Grams of Garlic powder

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!

375 Reviews

Cals 755 · Prot 29 · Carbs 107 · Fat 17

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!

375 Reviews

Cals 755 · Prot 29 · Carbs 107 · Fat 17

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 ML

Cashew cream cheeze 2*

55 Grams

Pasta

Salt

1 Tsp

Spaghetti 10*

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, *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)	3160 / 755
Fats (g)	16.7
of which saturated (g)	5.3
Carbohydrates (g)	107
of which sugars (g)	11.8
Fibers (g)	14.1
Proteins (g)	29.1
Salt (g)	2

*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 and 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, measured water, crumbled stock cube, dried oregano, red vinegar and agave syrup. 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 cashew nuts, basil, nutritional yeast, salt, pepper, olive oil and garlic powder to a food processor. Blitz until smooth.

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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