Creamy Spaghetti

Each twirl of pasta is coated in a luscious, velvety cream sauce that's as indulgent as it is satisfying.

You can find the video here: https://www.pinterest.com/pin/878342733557430774/

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Total time: 20min. Servings: 4

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Ingredients :

4 portions of spaghetti around 500g

3 cloves garlic

1 red onion

100 g tomatoes

200 ml pasta water

a pinch of salt

a pinch of pepper

2 tbsp gochujang paste

250 ml vegan single cream

1/2 lime squeezed

100 g sunflower seeds toasted

25 g fresh basil

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Add a pot of salted water to the boil, wait until bubbling then add the spaghetti, cook for around 10-12 minutes (you want the pasta al dente)

Step 2 - Finely chop the onion then add to a pan with a drizzle of olive oil and fry on a low heat, throw in the tomatoes and whilst they cook, chop the garlic cloves and add to the pan.

Step 3 - After a few minutes of frying add the gochujang paste along with the vegan cream and mix together, then take a ladle of the pasta water and add to the mix (this should be around 150-200ml of water) whisk together.

Step 4 - Smush the tomatoes with the back of a fork after around 5 minutes of frying, squeeze in the lime juice, salt and pepper before adding the drained pasta to the pot.

Step 5 - Meanwhile add the sunflower seeds to a pan and toast lightly, prepare the basil by finely chopping.

Step 6 - Once the pasta is glossy and coated in the sauce, add over the toasted sunflower seeds and chopped basil, garnish with cracked black pepper.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍