Vegan Roasted Tomato Spaghetti Dish
Ingredients
- 10 oz cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp dried basil
- 7.5 oz spaghetti
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1/4 cup plant based milk
- Juice of 1 lemon
- Salt and pepper
Preparation
Add the tomatoes to a baking dish, drizzling with 1 tablespoon of the olive oil and adding the dried basil. Roast at 180 degrees C (350 F) for 20 minutes.
Meanwhile, cook the spaghetti until al dente.
When the spaghetti is about halfway done, heat the rest of the olive oil in a large pan and add the onion, garlic and tomato paste.
Cook for 5 minutes over a medium heat until fragrant, then add the plant based milk and drained spaghetti.
Mix together, then squeeze in the lemon juice and season to taste with salt and pepper.
Serve with the roasted tomatoes.
