This easy vegan spaghetti has a superb vegan marinara sauce of garlic, shallots, capers, and a bit of cashew cream. Pasta at its finest!
One night after a long night at work, Alex whipped us up an impromptu vegan spaghetti dinner. Rummaging around, he found some canned tomato puree and spaghetti noodles in the cupboard, and a few shallots in the pantry. Digging in the refrigerator, he unearthed some jarred capers and some leftover cashew cream. The vegan spaghetti and creamy marinara sauce that resulted was so good I kept asking him, how exactly did you do that? Of course his response was, I have no idea. He was cooking by intuition. After writing a food blog for years and then writing a cookbook, taking notes while cooking is second nature for us. But this one caught us on sneak attack. Keep reading for the story behind this easy vegan Italian recipe.
- 1 recipe Cashew Cream
- 2 large shallots
- 5 medium garlic cloves
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 28-ounce can tomato puree
- 3/4 teaspoon kosher salt
- Freshly ground pepper
- ½ cup cashew cream (from above)
- 2 tablespoons capers, drained
- 1 pound bucatini pasta
- Basil leaves, for garnish
- Make the cashew cream (allow for a soak time of at least 30 minutes, or make it in advance).
- Thinly slice the shallots. Mince the garlic.
- In a large saucepan, heat the olive oil over medium-low heat. Add the shallot, garlic, and oregano and gently sauté, stirring occasionally, until soft and translucent, 3 to 5 minutes. Pour in the tomato puree, kosher salt, and freshly ground black pepper. Bring to a bubble, then reduce the heat and maintain a low simmer for 20 minutes, stirring occasionally. Stir in cashew cream and capers, and simmer for another 5 minutes.
- Boil the pasta in plenty of salted water according to the package instructions. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Serve hot, garnished with torn or sliced basil leaves, a drizzle of olive oil (required: this is an important component for achieving the creamy, rich flavor), and an additional pinch salt (if necessary).
You can read full article and directions here : https://www.acouplecooks.com/creamy-vegan-pasta-marinara/