Dairy-Free Spaghetti with Tomato Sauce and Cheese
Indulge in a comforting bowl of Dairy-Free Spaghetti with Tomato Sauce and Cheese, a plant-based twist on a classic Italian favorite. This recipe offers a rich, flavorful tomato sauce infused with garlic, onion, and aromatic herbs like oregano and basil, perfectly coating tender al dente spaghetti. Nutritional yeast adds a cheesy depth, while dairy-free mozzarella provides a melty, satisfying finish. Quick to prepare with just 15 minutes of prep time and 30 minutes of cooking, this vegan-friendly dish is ideal for weeknights or family dinners. Garnish with fresh basil leaves for a touch of elegance, and enjoy a hearty, wholesome meal that's completely dairy-free yet undeniably delicious. Perfect for pasta lovers seeking comfort food that’s vegan and easy to make!
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Sugar (optional, to balance acidity)
- 3 tablespoons Nutritional yeast (for cheese flavor)
- 1 cup Plant-based shredded mozzarella cheese
- 5 leaves Fresh basil leaves (optional, for garnish)
- 1 gallon Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Fill a large pot with 1 gallon of water, add 1 tablespoon of salt, and bring to a boil over high heat.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, black pepper, and sugar (if using) to the skillet. Stir well to combine.
Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally.
Once the sauce has thickened and the flavors have melded, stir in the nutritional yeast. Taste and adjust seasoning as needed.
Toss the cooked spaghetti in the sauce until evenly coated.
Serve the spaghetti hot, topped with plant-based shredded mozzarella cheese. The heat of the pasta will slightly melt the cheese.
Optional: Garnish with fresh basil leaves for added flavor and presentation.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9427 mg | 410% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 41.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1562 mg | 120% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2859 mg | 61% | |
*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.
