Classic tomato spaghetti | Nourish plant-based living

Classic tomato spaghetti

For those nights when you just can’t go past a classic plate of pasta!

Ingredients

Serves: 4

For the tomato sauce

Method

  1. Heat the olive oil in a saucepan over medium heat.
  2. Add the onion and cook, stirring, for 2–3 minutes.
  3. Add the garlic and stir until fragrant.
  4. Stir the carrot and zucchini through.
  5. Stir in the passata, tomato paste and 250ml (1 cup) water and bring to the boil.
  6. Add the mushrooms and basil bunch and season with the salt and pepper.
  7. Reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  8. Remove the basil bunch and simmer for a further 30 minutes, stirring occasionally.
  9. When the sauce is nearly ready, cook the pasta according to the packet directions.
  10. Drain the pasta and add to a large saucepan with 500g (2 cups) of the spaghetti sauce; freeze the remaining sauce to use another day.
  11. Stir until the spaghetti has reached your desired temperature.
  12. Divide the spaghetti among serving bowls.
  13. Drizzle with the extra-virgin olive oil and sprinkle with the chilli flakes, if using.
  14. Garnish with extra basil leaves and serve.

Recipe by Taline Gabriel


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