Plant-Based Sun-Dried Tomato Spaghetti

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into thin strips

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Chop your sun-dried tomatoes into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped pepper to the pan with a pinch of sugar and cook for 3 min or until starting to char and caramelise

Once starting to char, reduce the heat to medium-high and add the sliced shallot with a pinch of salt and cook for a further 2-3 min or until starting to soften

While the pepper is cooking, add your spaghetti to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat, then reboil half a kettle

Cook the spaghetti for 8-10 min or until cooked with a slight bite

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

Dissolve your vegetable stock mix in 150ml [195ml] [255ml] boiled water

Once the shallot is starting to soften, add the chopped garlic, chopped sun-dried tomatoes and dried oregano to the pan and cook for a further 1-2 min or until fragrant

Once fragrant, add your balsamic vinegar, vegetable stock and chopped tomatoes

Season with a pinch of salt, pepper and sugar and cook for 4-5 min or until slightly thickened

Once the sauce has slightly thickened, add the drained spaghetti with a couple of splashes of the starchy pasta water and cook for 1-2 min, stirring constantly until the spaghetti is fully coated in all the sauce – this is your plant-based sun-dried tomato spaghetti