Vegan Spaghetti with Tomato Sauce and Parmesan
This vibrant Vegan Spaghetti with Tomato Sauce and Parmesan is a plant-based twist on a classic comfort dish. Made with hearty gluten-free spaghetti and simmered in a rich, flavorful tomato sauce infused with garlic, oregano, and basil, this recipe offers a satisfying and wholesome experience. The homemade vegan Parmesan, crafted from nutritional yeast, cashews, and garlic powder, adds a nutty, cheesy finish that perfectly complements the dish. Ready in just 40 minutes, this quick yet elegant meal is perfect for weeknight dinners or special occasions. Garnish with fresh basil for an extra touch of freshness and serve it with your favorite crusty bread or green salad. A deliciously dairy-free, family-friendly option that doesn't compromise on taste!
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Recipe Information
Ingredients
- 400 g Spaghetti (gluten-free if needed)
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 800 g Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Sugar (optional, to balance acidity)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Nutritional yeast
- 50 g Cashews, raw and unsalted
- 0.5 tsp Garlic powder
- 0.5 tsp Sea salt (for Parmesan)
- 5 leaves Fresh basil (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the tomato sauce simmer for 15-20 minutes, stirring occasionally. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it.
While the sauce simmers, make the vegan Parmesan. In a blender or food processor, combine the nutritional yeast, raw cashews, garlic powder, and sea salt. Pulse until the mixture resembles a fine, crumbly texture. Set aside.
Once the sauce is ready, taste and adjust the seasonings if necessary. Toss the cooked spaghetti with the tomato sauce, adding reserved pasta water if needed for a silky consistency.
Serve the spaghetti topped with a generous sprinkle of vegan Parmesan and garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 49.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3049 mg | 65% | |
*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.
