By Kaylee Gottschalk
This is my go-to comfort food recipe that’s easy and does not require a lot of ingredients!
This is my boyfriend’s favorite dish so I usually make a big batch and freeze portions. So, if you want, you can go ahead and make yourself a big batch of the sauce, then all you have to do is boil some pasta, defrost the sauce and voila!
- 2 tbsp olive oil
- 1 white onion (finely diced)
- 2-4 cloves of garlic (minced) – depending on how much garlic you enjoy
- 1 tsp salt
- 1 tsp oregano
- 2 cans tomato puree
- 1 can tomato paste
- 1 tbsp maple syrup
- A handful of fresh basil (torn) or chiffonade.
- Heat a large saucepot over a medium heat.
- Add oil and sauté onions until they start to brown.
- Add garlic, oregano and salt and sauté for 2 more minutes.
- Add tomato puree and paste.
- Lower the heat and give the pot a stir.
- Let the sauce simmer on a low heat for about 1 hour.
- Stir the sauce every so often.
- Take the sauce off the heat and, using an immersion blender in the pot, blend the sauce.
- Add in the maple syrup. If you feel your sauce is still a bit acidic you can add more syrup.
- Season your sauce with salt and pepper to taste.
- Add in your fresh basil (if you don’t have fresh basil don’t worry!)
- 1 cup raw cashews
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- ½ tsp garlic powder
Add all ingredients to a food processor and pulse until fine. Don’t over process as you will start making nut butter!
- 1 bag of your favorite spaghetti
- Bring a large pot of water to a boil, add enough salt. (A tip my instructor at culinary school taught me is to season your pasta water so that it tastes like the ocean – this comes from a true Italian in New York!)
- Add pasta, fan it out and give it a stir.
- Cook until al dente (this basically means that your pasta should still have a bite to it) – Approximately 8-10 minutes.
- Strain your pasta when done (don’t rinse it with water).
- Stir it the sauce.
- Add a sprinkle of the cashew parmesan and/or chili flakes.