This 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.