Creamy, tangy vegan-y spaghetti


I just invented this recipe today. I went for my weekly shop today, intent on buying ingredients for Jenny Mustard’s mushroom stroganoff. But I forgot to buy mushrooms. And I picked up a jar of yummy looking antipasti. So I decided to improvise and make a creamy and tangy pasta dish instead! It’s deliciously rich and hearty, but it won’t make your tummy feel heavy or bloated, because it’s all just yummy, easily digestible veg -and it’s easy to make a gluten-free version (which I’ve included in this recipe). I’ve actually meal prepped this meal for the following week, so it is certifiably “meal prep friendly”! I hope you try my recipe, let me know what you think!

Creamy and tangy vegan spaghetti (serves 6)



  • 1 courgette, sliced into quarters
  • a handful of cherry tomatoes, halved
  • 2 red peppers, cut into chunks
  • 1 cup of spinach, finely sliced
  • 2/3 of an onion, finely sliced
  • 2 tbsps of antipasti (I had mixed antipasti with olives, almonds and peppers)
  • 2 cups of cooked chickpeas
  • 1 tsp of virgin olive oil
  • 1 cup of cashew cream
  • 5 cups of sauce (or however much the sauce recipe below makes!)
  • tsp of rosemary
  • tsp of thyme
  • 500g of wholewheat spaghetti (GF option: corn spaghetti)

For the sauce

  • 1 can of tomatoes
  • 1 1/2 can full of water (use the empty can of tomatoes)
  • 2 tbsp tomato puree
  • 5 cloves of garlic
  • 1/3 of an onion
  • 2 tbsps of coconut sugar
  • 1 vegan stock cube (I used “not chick’n”) (GF optional)

Blend the ingredients together.

For the cashew cream

  • 2 cups of cashews (soaked overnight)
  • 1 cup of water (add more if you want the consistency to be thinner)

Blend the ingredients together.


  1. On medium heat, saute the onions in a pan with the oil until soft and translucent.
  2. Add the red peppers and courgettes, along with the herbs. Stir occasionally.
  3. Once the vegetables begin to soften, add in the sauce. Allow the temperature to come back up.
  4. Add the tomatoes and antipasti, and stir thoroughly.  Put a lid on the pan and leave to simmer for 10 minutes.
  5. As the sauce begins to thicken, add the cashew cream, chickpeas and spinach. Keep the lid on. Simmer for another 10 minutes.
  6. While the sauce is simmering, bring a pot of water to the boil for the spaghetti. Cook the pasta to your preference.
  7. Once the pasta is ready, serve the pasta on a plate and top with sauce.

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