Spaghetti with tomato sauce

Spaghetti with tomato sauce

Total: 35 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / person: 580 kcal
, Fat: 16 g
, Carbohydrate: 83 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Grated cheese alternative

80 g shelled almonds
2 tbsp nutritional yeast
¼ tsp salt


1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
2 tbsp tomato puree
1 tin chopped tomatoes (approx. 800 g)
2 dl water
½ tbsp sugar
2 sprigs oregano
1 ½ tsp salt
a little pepper


400 g spaghetti
salted water, boiling
2 sprigs oregano, leaves torn off
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How it's done

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Grated cheese alternative

Blitz the almonds, nutritional yeast and salt in a food processor, set aside.


Heat the oil in a pan. Add the onions and garlic, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes, water, sugar and oregano, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins., stirring occasionally, remove the oregano, season.


Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, serve with the sauce, top with the grated cheese alternative and oregano.

Good to know
Note: Nutritional yeast is available from Coop Vitality pharmacies.
Tip: For a quicker alternative, use ready-made vegan parmesan.


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