Vegan Tomato Cream Sauce and Spaghetti
A staple to have in your house on those nights when you need dinner on the table in 20 minutes. Creamy and delicious and perfect for big and little ones alike. Packs well for lunch the next day.
Servings: 4 serves
Calories: 255kcal
Ingredients
- 1 lb spaghetti of choice
- 2 tablespoon avocado oil
- 3 cloves garlic minced
- 1 medium onion finely diced
- 1 28 ounce can of diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon dried parsley
- salt and pepper to taste
- 1 teaspoon balsamic vinegar
- 1 cup cashew milk
- Grated cashews and chopped parsley leaves to serve or parmesan if you aren't vegan
Instructions
- Cook pasta according to package instructions1 lb spaghetti of choice
- 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 translucent2 tablespoon avocado oil, 3 cloves garlic, 1 medium onion
- Add the diced tomatoes, oregano, sage, parsley and salt and pepper to taste1 28 ounce can of diced tomatoes, ½ teaspoon dried oregano, ½ teaspoon dried sage, ½ teaspoon dried parsley, 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 spaghetti1 teaspoon balsamic vinegar, 1 cup cashew milk
- Garnish with the grated cashews and parsley and serveGrated cashews and chopped parsley leaves to serve
Nutrition
Calories: 255kcal | Carbohydrates: 37.7g | Protein: 6.8g | Fat: 8.6g | Saturated Fat: 1.2g | Sodium: 46mg | Fiber: 2.9g | Sugar: 2.8g