Dairy-Free Spaghetti with Marinara Sauce
Indulge in the comforting flavors of this Dairy-Free Spaghetti with Marinara Sauce! This simple yet delicious recipe features perfectly cooked dairy-free spaghetti tossed in a rich, homemade marinara sauce made with sweet crushed tomatoes, aromatic garlic, and a medley of dried herbs like basil and oregano. Ready in just 35 minutes, it's a quick and satisfying dinner option that's naturally vegan and bursting with classic Italian flavors. The sauce is simmered to perfection, creating a balanced blend of savory, slightly sweet, and tangy notes, and can be easily customized by adjusting the consistency or seasoning. Garnish with fresh parsley for an extra pop of color and freshness, and you have a wholesome, crowd-pleasing dish perfect for weeknight dinners or family gatherings. Whether you're avoiding dairy or simply in search of a light and flavorful pasta recipe, this one is sure to become a favorite!
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Recipe Information
Ingredients
- 400 g spaghetti (dried, dairy-free)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 800 g crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 4 liters water (for boiling spaghetti)
- 1 tbsp salt (for boiling spaghetti)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a medium-sized saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the finely diced onion to the pan and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the canned crushed tomatoes and tomato paste to the pan, stirring well to combine.
Sprinkle in the dried basil, dried oregano, sugar, salt, and black pepper. Stir to evenly distribute the seasonings.
Reduce the heat to low and let the marinara sauce simmer for 15-20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste and adjust the seasoning if needed. If you'd like a smoother sauce, use an immersion blender to puree it to your preference.
Toss the cooked spaghetti with the marinara sauce in the saucepan, or plate the spaghetti first and spoon the sauce over the top.
Garnish with freshly chopped parsley if desired and serve immediately. Enjoy your dairy-free spaghetti with marinara sauce!
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10023 mg | 436% | |
| Total Carbohydrate | 376.1 g | 137% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 55.5 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
