Creamy, Nut-Free Spaghetti

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 🍝

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