Vegan Spaghetti Os (Also Vegan Alphaghetti)
Servings: 4 servings
Ingredients
- 750 3 cups vegetable broth (or water + 4 tsp mushroom broth powder)
- 130 g 1 cup alphabet or anelli pasta (or any small pasta of your choice)
- 680 mL 23 fl oz tomato sauce (plain or spiced, totally up to you)
- 2 tsp garlic powder
- 1/4 tsp cayenne powder
- 1/3 cup vegan soy cream*
Instructions
- In a medium sized pot, bring the vegetable broth/water to a boil. Add the pasta and let cook until al dente.
- Add the canned tomato sauce, garlic powder and cayenne powder and stir to combine and let the sauce heat through. You can also add some basil, parsley, or more herbs if you'd like, but the traditional "spaghettios" are just a red sauce with pasta.
- Once the soup is slowly bubbling and pasta is cooked through, stir in the vegan soy cream and let that heat through. Taste test for salt (I used mushroom broth powder which is seasoned as is, but feel free to add salt 1/2 tsp at a time until you reach your desired seasoning)
- Remove from the stove and serve with saltines!
Notes
If you don't have access to the Belsoy soy cream, then you can use 1 1/3 cup soy milk and 2 cups of vegetable broth/water.
The ratio of tomato soup to noodles in this recipe is more similar to Alphaghetti than it is to actual spaghettios, so if you want it more heavy on the noodles, double the pasta amount to 2 cups (260 g) instead of just the one cup.