Looking for a simple, creamy, nut-free spaghetti dish? Don’t scroll “pasta” 🍝
Crikey, that might be one of my worst puns yet 😂 but the point is – you don’t have to miss out on rich, creamy vegan dishes just because you don’t eat nuts! 🚫🥜
This is a super simple little something I threw together recently for a quick, easy dinner👩🏼🍳 It was a bit of a kitchen leftovers experiment and my first time making it but it I enjoyed it so wanted to share.
While I made some changes, I used @well_vegan’s recipe as my original inspiration 🥰
You’ll need:
🍝 Sauce:
🌱 6 x garlic cloves
🌱 20cl Vegan white wine (I used a @sainsburys mini sav blanc)
🌱 1 x pack of silken tofu (drained)
🌱 1 tsp salt
🌱 A handful of nooch
🌱 Pepper – few grinds
🌱 Thyme – 1.5 tsp
🌱 Vegan parmesan (optional) – we used @iamnutok’s parmesan
🍝 Other:
🌱 Oil (I used olive oil)
🌱 Spaghetti (or pasta of your choice) – enough for two people
🌱 Any veggies you wish to add (I used yellow courgette & asparagus) – make sure they’re cooked before you add them
🌱Chilli flakes to top (optional)
🍝 How to make it:
🌱 Heat oil and fry garlic for a few mins then add vegan white wine and simmer for 10 mins
🌱 Place the garlic & wine plus all of the other sauce ingredients into a blender and blend until smooth
🌱 Cook your pasta in salted water
🌱 Once cooked, drain, keeping a bit of the pasta water aside
🌱 Mix the pasta water, spaghetti, sauce & cooked veggies together in a pan and heat through for a few mins
🌱 Top with chilli flakes (optional) and serve!
Note: I would’ve also added some shallots and mushrooms if I’d had them but we were fresh out!
Let me know if you try this and what you think 🍝
This is very much nice. Delicious. Would try this.