Plant-Based Creamy Tomato & Garlic Bread-Style Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your quick cook spaghetti to a pot of boiled water then bring to the boil over a high heat

Cook the spaghetti for 2-3 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Meanwhile, peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add your pine nuts, panko breadcrumbs and half the chopped garlic (you'll use the rest later!) with a pinch of salt and cook for 3-4 min or until golden

Tip: Watch them like a hawk to make sure they don't burn!

While the breadcrumbs are browning, chop your cherry tomatoes in half

Chop your parsley finely, including the stalks

Dissolve your vegetable stock mix in 50ml [60ml] [75ml] boiled water with a pinch of sugar, then stir in your creamy single soy – this is your creamy stock

Once the breadcrumbs are golden, transfer them to a bowl with half the chopped parsley (save the rest for later!)

Give everything a good mix up and set aside until serving, reserve the pan – this is your garlic & parsley crumb

Return the reserved pan to a high heat with a drizzle of olive oil

Once hot, add the halved tomatoes, remaining garlic and a very generous pinch of salt and cook for 2 min or until starting to soften

Meanwhile, wash your salad, then pat it dry with kitchen paper

Add the creamy stock and cooked spaghetti to the softened tomatoes and cook for 2-3 min, or until thickened to a double cream-like consistency

Once the sauce has thickened, add the remaining parsley and season with a generous grind of black pepper

Give everything a good mix up until the pasta is fully coated in the sauce – this is your creamy tomato spaghetti

Tip: Add a splash of starchy pasta water if the sauce is a little thick!