Fast & Tasty Tomato Vegan Pasta – EatWell Magazine

Ingredients

• 250 grams wholemeal or gluten-free spaghetti (dry weight)
• 8 tomatoes, roughly chopped
• 1 onion, roughly chopped
• 8 cloves garlic, peeled
• 1 cup sundried tomatoes (not in oil)
• 1 tbsp vegan vegetable stock powder
• 2 tbsp coconut sugar
• ½ tsp dried Italian herbs
• 2 tbsp capers
• 20 Kalamata olives
• 2 tbsp sambal oelek (less or omit for less heat)
• 8 cups baby spinach leaves
• 4 tbsp nutritional yeast, to serve (optional)