Bethany's Vegan Kitchen

Spaghetti stirred through a creamy sauce, with tender pieces of courgette, onion, garlic and herbs. This veggie packed pasta dish is simple but tasty, and it’s quick and easy to make. I use firm tofu with plant milk for the dairy free cream for this, it works really well

For the tofu cream you’ll need;

1. Half a 400g block of firm tofu, pressed. I use Cauldron tofu, it’s available in most supermarkets
2. 200ml plant milk

Method;

All you need to do is dice the tofu, then blend it with the plant milk until it’s completely smooth

Yield; Four servings Cook time; 30 minutes

You’ll need;

1. One tablespoon of oil
2. One small brown onion, peeled and finely diced
3. Two cloves of garlic, minced
4. Two courgettes, diced
5. Half a teaspoon of both dried oregano and parsley
6. 200ml of the tofu cream mentioned above
7. 200ml vegetable stock
8. 30g dairy free cheese
9. Salt and black pepper to taste
10. 300g (this is the dry, uncooked weight) of spaghetti

Method;

• Heat the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the onion. Give the onion five minutes to soften
• Then add the courgette, give it around ten minutes to cook and soften, then add the herbs, cream, stock, and season to taste with salt and pepper. Give it a good mix to combine
• Allow the sauce to gently simmer for another five minutes or so, then add in the cheese and give that a couple of minutes to melt. While you’re working on the sauce, cook the spaghetti as per the instructions on the packet
• Once the spaghetti is cooked, drain it thoroughly and then stir it through the sauce. Serve immediately, I like serving it topped with a sprinkle of cheese, and a little black pepper

You can use the leftover cream in other pasta dishes, curry sauce, or soups and stews

I used Mild Cheddar Style Sheese for this, which I buy from Tesco. The texture of the cheese, and the mild cheddar flavour, really work well in this dish