Vegan Tomato Cream Sauce and Spaghetti is a staple recipe to have in your house on those nights when you need dinner on the table in 20 minutes and you haven’t had a chance to venture to the grocery store yet. Creamy, delicious and nutritious, this is the perfect meal for big and little ones alike.
I am pulling this Vegan Tomato Cream Sauce and Spaghetti from the archives today, and updating from the July 2015 version. Whilst I normally update photos and re-work the recipe to make it even better, I just couldn’t bring myself do it with this one. The recipe is as great as it has always been, and the babies are as cute as ever! Enjoy.
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 chili and lime dipping sauce, some chicken and zucchini skewers with salsa verde, and a lovely Summer Stone Fruit and Spinach Strawberry Pecan Salad. All really yummy, and well received by everyone in the house. But kinda fancy for an everyday affair.
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 different. So I reverted to a dish which everyone has probably had a version of at some time in their life; a simple tomato cream sauce with spaghetti made out of ingredients you no doubt have lingering in the fridge and pantry.
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 ‘hmm, 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 😛
Why Are The Photos of This Vegan Tomato Cream Sauce and Spaghetti So.…Funky?
Oh, 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. And now, 3 years following the incident, I just can’t bear to update the photos as they were such a pivotal time in my websites life.
Do you have a favorite 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! Be sure to leave a comment and let us know all about it.
- 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't 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