I had a bit of an adventure trying to get some photos of this tomato cream sauce and spaghetti today!
Sometimes as a food blogger, it can be so easy to get caught up in trying to create something new and interesting, that you can forget that it’s sometimes the simple things that are the most enjoyable.
Take this week for example. We had some mushroom cold rolls with chilli and lime dipping sauce, some chicken and zucchini skewers with salsa verde, and a lovely grilled salad. All really yummy, and well received by everyone in the house.
But, tonight, I just couldn’t come up with anything exciting. I have a new little business which heated up a bit this week, and I just didn’t have the mental energy required to come up with something fancy. So I reverted to a dish which everyone has probably had a version of at some time or other; a simple tomato cream sauce with spaghetti.
You know what? My daughter ate 2 bowls, and my son and I had 3 each! My little princess knows exactly how to butter me up and said ‘hmmm, delicious…we are so lucky to have a family restaurant in our home’ – I swear she is 2 going on 32!! She did request chocolate about two minutes later…so she knew exactly what she was doing 🙂
Oh and the photos….not my normal kind. Any of you with food monsters will know how impossible it is to get photos of food while the vultures are circling. I had a beautifully set up photo one minute and a murder scene the next 🙂 Instead of throwing in the towel, I decided it was best to just go with it.
Do you have a favourite staple dish you fall back to on those days you just can’t muster the energy for something different? I would love to hear what it is!
- 1 lb spaghetti of choice
- 2 tbsp avocado oil
- 3 cloves garlic minced
- 1 medium onion finely diced
- 1 ounce can of diced tomatoes 28
- 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1/2 tsp dried parsley
- salt and pepper to taste
- 1 tsp balsamic vinegar
- 1 cup cashew milk
- Grated cashews and chopped parsley leaves to serve or parmesan if you aren' vegan
Cook pasta according to package instructions
While pasta is cooking, heat the avocado oil in a large saucepan over medium heat. Add the garlic and onions and cook for about 3-4 minutes, until the onions become translucent
Add the diced tomatoes, oregano, sage, parsley and salt and pepper to taste
Bring the tomato mix to a boil, reduce heat to low and leave to simmer until sauce has thickened up. About 10 minutes
Stir in the balsamic vinegar, followed by the cashew milk. Once heated through, remove from the heat and mix in with the cooked spaghetti
Garnish with the grated cashews and parsley and serve