CLASSIC TOMATO SPAGHETTI TWIST
1 bunch of fresh basil
1 medium onion
1 small courgette
2 cloves of garlic
1 kg ripe tomatoes
500g dried gluten free spaghetti
Salt & pepper to taste
1/2 cup cahews
1/2 cup hazelnuts
1 tps. of salt
2 tbs. of olive oil
1 tsp. thyme (fresh or dried)
1 tps. Nutritional Yeast
Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them along with the courgettes.
Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
Stir in the garlic, basil stalks and chopped courgettes for a few minutes until golden and soft, and then add the fresh tomatoes.
For a bit of sweetness add some orange juice.
Season with a tiny pinch of salt and pepper, and continue cooking for around 15 minutes, stirring occasionally.
Stir in the chopped basil leaves, then reduce to low and leave to thicken up. Meanwhile…
In a bowl, mix your “Nut Mesan” ingredients. Toss with olive oil, salt and thyme and toast gently in the oven on 180°C for about 10 minutes.
Take out of the oven and let them cool off. Chop up or use a coffee grinder to whizz it up but still leave some crunch.
If you make a bigger batch you can jar it and sprinkle on salads, soups and more.
Carefully fill a large pot with boiling water, add a tiny pinch of salt and bring back to the boil.
Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente and still has a bite to it.
Once the pasta is done, drain in a colander over the sink and tip the spaghetti back into the pot.
Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
Serve with the reserved basil leaves sprinkled over the top, along with your "Nut Mesan" to add some crunch and saltiness.