Vegan Tomato Cream Sauce Spaghetti with Kale

Vegan Tomato Cream SauceThis Vegan Tomato Cream Sauce over spaghetti and topped with kale is rich, a little spicy and completely delicious. It’s also very nutritious with 11 grams of fiber, 15 grams of protein, 208% RDV Vitamin A and 171% Vitamin C. That’s pretty darn healthy for a tomato cream sauce!

We used Ancient Harvest Gluten Free Supergrain Pasta™ Spaghetti noodles for this recipe since gluten bothers Amelia. To be honest, I couldn’t tell the difference. If anything, this pasta is a little richer than regular wheat pasta. If you’ve never had it, give it a try. You might like it better and it has more nutritional value.

You’ll need the Vegan Cashew Cream recipe for this dish. Remember to soak the cashews 2 hours before you’re ready to start cooking.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Tomato Cream Sauce Spaghetti
Votes: 1
Rating: 5
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Rate this recipe!
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This Vegan Tomato Cream Sauce is rich, a little spicy and completely delicious. It's also nutritious with 11g fiber, 15g protein and 208% RDV Vitamin A.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Tomato Cream Sauce Spaghetti
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Vegan Tomato Cream Sauce is rich, a little spicy and completely delicious. It's also nutritious with 11g fiber, 15g protein and 208% RDV Vitamin A.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Soak the cashews for the cashew cream 2 hours before you're ready to cook.
  2. Heat the vegetable broth in a large skillet over medium heat.
  3. Add the shallots and cook until soft and semi-translucent. About 5 minutes.
  4. Add the garlic and sauté for another minute.
  5. Add the tomatoes, tomato paste, sugar, black pepper and salt.
  6. Simmer for 15 minutes uncovered. Stirring occasionally.
  7. Prepare the gluten free spaghetti according to the package instructions.
  8. Prepare the Vegan Cashew Cream.
  9. Heat 2 tbsp veggie broth in a small skillet. Add the chopped kale and cook until soft, about 5 minutes.
  10. Add the cashew cream to the tomato sauce and stir to mix.
    Vegan Tomato Cream Sauce Prep
  11. Serve 1/4 of the spaghetti, vegan tomato cream sauce and sautéed kale on each plate. Sprinkle with red pepper flakes and enjoy.
    Vegan Tomato Cream Sauce
Recipe Notes

Serving size is about 1 cup of spaghetti and 3/4 cup of sauce.

Inspired by and adapted from Mary Mattern's amazing "Nom Yourself" cookbook.

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