Craving creamy pasta but just turned vegan? This vegan spaghetti is all you need. Delicious, creamy and quick!
250 gms spaghetti pasta 1 1/2 tbsp olive oil 2 garlic cloves, minced 1/2 cup crushed tomatoes 2 tsp Italian seasoning 1/4 cup yeast Salt and pepper, to taste 1/2 cup pasta water 1/2 large avocado For vegan parmesan: 1/4 cup cashews 1.5 tbsp yeast 1/2 tsp salt 1/8 tsp garlic powder
For vegan parmesan, blend all ingredients in a food processor finely.
Cook the pasta as per the instructions on the packet and reserve 1/2 cup pasta water just before draining. Season the pasta water well with salt.
To make the pasta sauce, heat a large pan over medium heat. Once hot, add the olive oil and reduce heat to low.
Add garlic cloves, crushed tomatoes, Italian seasoning, salt and pepper, and red pepper flakes. Simmer over low heat for about 10 minutes, stir occasionally.
Blend the heated tomato sauce mixture, avocado, and yeast to a smooth, creamy sauce. Add the reserved pasta water as needed to thin the sauce.
Mix the sauce with your pasta, adding reserved pasta water as needed. Serve hot.