Vegan Spaghetti with Tomato Sauce and Cheese
Elevate your weeknight dinner routine with this wholesome and flavorful Vegan Spaghetti with Tomato Sauce and Cheese! Perfect for both plant-based eaters and anyone seeking a delicious twist on a classic dish, this recipe features al dente spaghetti smothered in a rich, aromatic tomato sauce infused with garlic, onion, and Italian herbs. Topped with creamy vegan shredded cheese and fresh basil, it delivers an indulgent, dairy-free experience while remaining simple to prepare in just 35 minutes. Whether you opt for gluten-free spaghetti or stick to the traditional kind, this crowd-pleaser guarantees satisfying servings for four, making it ideal for quick family meals or casual entertaining. Vegan comfort food has never been so effortlessly delicious!
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Recipe Information
Ingredients
- 400 grams spaghetti (gluten-free if needed)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams vegan shredded cheese
- 5 leaves fresh basil leaves (optional, for garnish)
- 4 liters water (for boiling spaghetti)
- 1 tablespoon salt (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 additional minute, stirring frequently to avoid burning.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and black pepper.
Simmer the sauce over low heat for 15 minutes, stirring occasionally to ensure the flavors meld together.
If the sauce is too thick, add a small amount of the reserved pasta cooking water to thin it out to your desired consistency.
Add the cooked spaghetti to the skillet with the sauce and toss to coat evenly.
Divide the spaghetti into serving bowls and sprinkle each portion with vegan shredded cheese.
Garnish with fresh basil leaves, if using, and serve hot.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10062 mg | 437% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 39.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2480 mg | 53% | |
*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.
