Vegan Spaghetti with Roasted Tomato and Basil Sauce
Spaghetti time, my friends! Dinner made easy in just a few steps of making this ridiculously tasty sauce. It’s a light, gluten-free recipe, no heavy ingredients added, and no oil. All the necessary healthy fats come from the cashew nuts. The sauce is packed with flavour from the roasted tomatoes, and enhanced with the aroma of fresh basil, some Italian seasoning and a slight amount of garlic.
Where’s the cheese you may ask. Well, this is a plant-based dish, and there are some good plant-based cheeses out there that you can opt to use, but I preferred to leave it out this time. Please feel free to use any on top of your dish if you prefer. You do you, remember? :)
Yes, this is not your classic Italian pasta sauce. I love the classic one ok, but I never do it myself from scratch. I do buy, occasionally, a quality organic tomato-basil sauce in a jar, and use it as an add on to some of the recipes I prepare for my family. However, my guys don’t prefer plain tomatoes sauce. The acidity seems to be a no-go for them. So, I had to come up with my version that they seem to love too much now. This sauce is now one of the most loved ones in my house, and the roasted peppers one is next. Soon I’m going to share that one with you as well. It’s worth the wait. :)
Summertime means easy, light meals and having that in mind I’ve made this recipe. The freshness of this sauce will take you by surprise. I’m entirely sure that you’ll love it. The best part is that you can keep a batch in your fridge and can make it twice in a week. With my son enjoying this sauce so much, that’s precisely what I did this week. He goes through pasta like it’s no big deal, so I saved myself some time and refrigerated a jar for another portion of spaghetti later in the week. Kids and pasta, right? Perfect match.
And speaking of pasta, I always go for the gluten-free one. I mean, always! If you haven’t read my previous posts in why I chose gluten-free in most of my recipes, the reason is digestive health. Gluten is hard on your digestive system. Simple! I love that there are so many quality pasta options nowadays. I don’t even have to look hard anymore.
So, this time I went for the corn and quinoa spaghetti. You can do a gluten-free brand or not, entirely up to you. I do recommend you try a gluten-free brand of spaghetti at least once, and you’ll see how much your tummy will thank you. :)
Oh! Let’s don’t forget about the fresh basil, my friends. It adds a note of freshness to the dish. Nothing competes with freshly chopped basil leaves right before serving. A couple of fresh leaves are enough to bind the aromas on your plate. The fresh basil is used before serving anyway. The fresher the herbs added to a dish, the more increase in flavour.
Now, the only thing left is for you to make this fabulous dish. It takes 25 minutes to cook your dinner! Do check Tip#1 in the recipe card. You know me and the overnight soaking of the cashew nuts. The best way!
Well, my beautiful friends, I hope you give this dish a like, pin it, love it, make it. :)
Always a pleasure to create Soulfully Tasty recipes, healthy, and easy to recreate.
Hugs!
T
