Vegan Spaghetti with Tomato Sauce and Parmesan

Savor the comforting flavors of this Vegan Spaghetti with Tomato Sauce and Parmesan, a plant-based twist on a classic Italian favorite. This recipe features perfectly cooked spaghetti (gluten-free optional), coated in a robust homemade tomato sauce infused with aromatic garlic, onions, and Italian herbs. The dish is elevated with a sprinkle of dairy-free Parmesan, crafted from nutritional yeast, raw cashews, and a hint of garlic powder for a rich, cheesy finish. Ready in just 40 minutes, this hearty and wholesome pasta dish is ideal for weeknight dinners or family gatherings. Garnish with fresh basil for a fragrant, restaurant-quality touch. Perfect for vegans and non-vegans alike, it’s a simple, satisfying meal that doesn’t compromise on flavor.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Spaghetti (gluten-free if needed)
• 2 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 800 g Crushed tomatoes (canned)
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Sugar (optional, to balance acidity)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 3 tbsp Nutritional yeast
• 50 g Cashews, raw and unsalted
• 0.5 tsp Garlic powder
• 0.5 tsp Sea salt (for Parmesan)
• 5 leaves Fresh basil (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.

Step 2

Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 4

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and black pepper. Mix well to combine.

Step 5

Reduce the heat to low and let the tomato sauce simmer for 15-20 minutes, stirring occasionally. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it.

Step 6

While the sauce simmers, make the vegan Parmesan. In a blender or food processor, combine the nutritional yeast, raw cashews, garlic powder, and sea salt. Pulse until the mixture resembles a fine, crumbly texture. Set aside.

Step 7

Once the sauce is ready, taste and adjust the seasonings if necessary. Toss the cooked spaghetti with the tomato sauce, adding reserved pasta water if needed for a silky consistency.

Step 8

Serve the spaghetti topped with a generous sprinkle of vegan Parmesan and garnish with fresh basil leaves, if desired.

Nutrition Facts

Serving size	(1460.9g)

Amount per serving	% Daily Value*
Calories	1532.8

Total Fat 55.9g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3332.0mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 49.1g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 261.5mg	0%
Iron 16.3mg	0%
Potassium 3048.6mg	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: 31.6%

Protein: 13.8%

Carbs: 54.6%