Tomato Basil Spaghetti
Are you craving a creamy pasta dish? This one-pot meal is delicious and non-vegan approved! You will not miss the dairy with a tasty dish like this! The best way I can describe this pasta? It tastes like the beautiful pasta version of a margherita pizza!
Ingredients (makes 2-3 servings)
6 oz spaghetti
2 tablespoons vegan butter
1 teaspoon olive oil
1.5 ounces sun dried tomatoes, chopped
2 cloves garlic, minced
1/3 cup water/vegetable broth
2 ounces vegan cream cheese
4 ounces grape tomatoes, halved
1/2 ounce basil, chopped
Let's Get Cooking!
Wash and chop all produce.
Boil a large pot of water. Add spaghetti and cook for 10 minutes. Once cooked, drain and set aside. In same pot, heat 1 tablespoon of the butter and all of the olive oil.
Add the sun-dried tomatoes and garlic, allowing to cook for about 1-2 minutes.
Stir in water or vegetable broth and simmer for about 2 minutes.
Whisk in vegan cream cheese until evenly combined.
Stir in grape tomatoes, spaghetti, and 1 tablespoon of butter until the spaghetti is fully coated.
Stir in basil (Optional - leave some basil aside to top your dish).
Add salt and pepper if desired and turn off heat.
Serve hot. Enjoy!
Nutrition Information - Calories: 345, Carbs: 55.1g, Protein: 13.1g, Fat: 8g, Fiber: 9.1g, Sugar: 7.4g, Saturated Fat: 1.7g, Polyunsaturated Fat: 0.6g, Monounsaturated Fat: 1.2g