Creamy Tomato Spaghetti

by @daisy_scoopwholefoods

A fresh and simple meal that everyone can enjoy.

  • 2 servings of spaghetti, or zucchini noodles
  • 5 cloves sliced garlic
  • 2 cups chopped tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • 1 handful basil leaves
  • 1/3 cup soaked cashews (6 hours)
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder


Soak your cashews for at least 6 hours to prepare. Then start making your tomato sauce by sautéing the garlic in the olive oil until just starting to get golden. Then add the tomatoes and paste and season. While that simmers away on a low heat, prepare your cashew cream. Add the cashews to your food processor with 1/3 cup filtered water, a good pinch of salt and pepper, nutritional yeast and garlic powder. Blend on high speed for 2 minutes until you have a thick cream. Get your water on the boil for the spaghetti. You want to add your cashew cream to the tomato sauce a few minutes before you’re ready to serve, just to heat it up. Mix well and simmer, seasoning more if needed. Toss cooked spaghetti through sauce and serve. Top with hemp seeds, fresh basil, rocket nutritional yeast or crispy pangritata.

Scoop Products found in this recipe