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Vegan Spaghetti with Marinara Sauce

Creamy Vegan Pasta Marinara | A Couple Cooks
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5 from 3 reviews

This easy vegan spaghetti has a superb vegan marinara sauce of garlic, shallots, capers, and a bit of cashew cream. Pasta at its finest!

Ingredients

Scale
  • 1 recipe Cashew Cream
  • 2 large shallots
  • 5 medium garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 28-ounce can tomato puree
  • 3/4 teaspoon kosher salt
  • Freshly ground pepper
  • ½ cup cashew cream (from above)
  • 2 tablespoons capers, drained
  • 1 pound bucatini pasta
  • Basil leaves, for garnish

Instructions

  1. Make the cashew cream (allow for a soak time of at least 30 minutes, or make it in advance).
  2. Thinly slice the shallots. Mince the garlic.
  3. In a large saucepan, heat the olive oil over medium-low heat. Add the shallot, garlic, and oregano and gently sauté, stirring occasionally, until soft and translucent, 3 to 5 minutes. Pour in the tomato puree, kosher salt, and freshly ground black pepper. Bring to a bubble, then reduce the heat and maintain a low simmer for 20 minutes, stirring occasionally. Stir in cashew cream and capers, and simmer for another 5 minutes.
  4. Boil the pasta in plenty of salted water according to the package instructions. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Serve hot, garnished with torn or sliced basil leaves, a drizzle of olive oil (required: this is an important component for achieving the creamy, rich flavor), and an additional pinch salt (if necessary).

Notes

As a fun optional topping, sprinkle with Vegan Parmesan Cheese!

Find it online: https://www.acouplecooks.com/creamy-vegan-pasta-marinara/