Vegan Spaghetti with Marinara Sauce

INGREDIENTS

• 1 recipe Cashew Cream
• 2 large shallots
• 5 medium garlic cloves
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 28-ounce can tomato puree
• 3/4 teaspoon kosher salt
• Freshly ground pepper
• ½ cup cashew cream (from above)
• 2 tablespoons capers, drained
• 1 pound bucatini pasta
• Basil leaves, for garnish

INSTRUCTIONS

1. Make the cashew cream (allow for a soak time of at least 30 minutes, or make it in advance).
2. Thinly slice the shallots. Mince the garlic.
3. In a large saucepan, heat the olive oil over medium-low heat. Add the shallot, garlic, and oregano and gently sauté, stirring occasionally, until soft and translucent, 3 to 5 minutes. Pour in the tomato puree, kosher salt, and freshly ground black pepper. Bring to a bubble, then reduce the heat and maintain a low simmer for 20 minutes, stirring occasionally. Stir in cashew cream and capers, and simmer for another 5 minutes.
4. Boil the pasta in plenty of salted water according to the package instructions. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Serve hot, garnished with torn or sliced basil leaves, a drizzle of olive oil (required: this is an important component for achieving the creamy, rich flavor), and an additional pinch salt (if necessary).

Nutritional Facts