Dairy-Free Spaghetti with Tomato Sauce and Cheese

Transform your pasta nights with this irresistible Dairy-Free Spaghetti with Tomato Sauce and Cheese, a comforting classic reimagined for those avoiding dairy. Featuring a luscious tomato sauce made from crushed tomatoes, garlic, and aromatic herbs like oregano and basil, this recipe balances tangy, savory flavors with just a touch of optional sweetness. Nutritional yeast brings a rich, cheesy depth, while plant-based shredded mozzarella melts beautifully over the dish, delivering indulgence without compromise. Quick and easy to prepare in just 45 minutes, this hearty vegan spaghetti is perfect for weeknight dinners or family gatherings. Garnish with fresh basil leaves for a vibrant finish and serve up a bowl of plant-based perfection that's as satisfying as it is wholesome.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Spaghetti
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoons Red pepper flakes
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Sugar (optional, to balance acidity)
• 3 tablespoons Nutritional yeast (for cheese flavor)
• 1 cup Plant-based shredded mozzarella cheese
• 5 leaves Fresh basil leaves (optional, for garnish)
• 1 gallon Water (for boiling pasta)
• 1 tablespoon Salt (for boiling pasta)

Directions

Step 1

Fill a large pot with 1 gallon of water, add 1 tablespoon of salt, and bring to a boil over high heat.

Step 2

Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Drain and set aside.

Step 3

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.

Step 5

Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.

Step 6

Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, black pepper, and sugar (if using) to the skillet. Stir well to combine.

Step 7

Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally.

Step 8

Once the sauce has thickened and the flavors have melded, stir in the nutritional yeast. Taste and adjust seasoning as needed.

Step 9

Toss the cooked spaghetti in the sauce until evenly coated.

Step 10

Serve the spaghetti hot, topped with plant-based shredded mozzarella cheese. The heat of the pasta will slightly melt the cheese.

Step 11

Optional: Garnish with fresh basil leaves for added flavor and presentation.

Nutrition Facts

Serving size	(5426.4g)

Amount per serving	% Daily Value*
Calories	1913.6

Total Fat 94.2g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 9426.6mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 25.2g	0%
Total Sugars 41.1g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 1561.6mg	0%
Iron 15.5mg	0%
Potassium 2859.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 10.6%

Carbs: 41.7%