Fast & Tasty Tomato Vegan Pasta – EatWell Magazine
You don’t have to succumb to grabbing an unhealthy takeaway when you have this mouth-watering vegan pasta recipe up your sleeve!
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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)
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