Dairy-Free Spaghetti with Tomato Sauce and Parmesan
Discover the ultimate comfort food reimagined with this Dairy-Free Spaghetti with Tomato Sauce and Parmesan recipe, perfect for those seeking a plant-based twist on a classic dish. This easy-to-make meal features al dente spaghetti (gluten-free option available) smothered in a rich, homemade tomato sauce crafted from crushed tomatoes, tomato paste, and a medley of Italian herbs like oregano and basil. A hint of red pepper flakes adds subtle heat, while vegan Parmesan cheese provides the indulgent, cheesy finish that ties it all together. With just 10 minutes of prep and 30 minutes of cook time, you'll be enjoying a wholesome, flavorful spaghetti dinner that's entirely dairy-free. Serve with fresh basil for a vibrant garnish and pair it with your favorite side salad or garlic bread for a complete vegan-friendly feast!
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Recipe Information
Ingredients
- 12 oz spaghetti (gluten-free if needed)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup vegan Parmesan cheese
- 2 tbsp fresh basil (optional, for garnish)
- as needed water (for boiling pasta)
- 1 tbsp salt (for pasta water)
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Cook the spaghetti according to the package instructions. Reserve 1/2 cup of pasta water before draining the spaghetti. Set the drained pasta aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the crushed tomatoes and tomato paste to the skillet, stirring to combine.
Mix in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
Simmer the sauce on low heat for 15-20 minutes, stirring occasionally to prevent sticking. If the sauce thickens too much, stir in a small amount of the reserved pasta water to loosen it.
Taste and adjust seasoning as needed.
Add the cooked spaghetti to the skillet with the sauce and toss to coat the pasta evenly.
Divide the spaghetti among serving plates and sprinkle with vegan Parmesan cheese.
Garnish with fresh basil if desired and serve immediately.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10751 mg | 467% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 41.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2584 mg | 55% | |
*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.
