Description
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
- Make the cashew cream (allow for a soak time of at least 30 minutes, or make it in advance).
- Thinly slice the shallots. Mince the garlic.
- 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.
- 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!
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Vegan spaghetti, Easy vegan pasta, Vegan marinara sauce, Vegetarian pasta recipe, Vegan pasta recipe
