Скачать или смотреть Vegan Spaghetti Puttanesca with Garlic Bread

Spaghetti in a Tomato, olive and caper sauce, using Hendersons relish in lieu of the traditional anchovies. Served with long-shelf life suitable Vegan Garlic Bread. Winner Winner Meat-Free Dinner! Press Show More for full recipe:

Spaghetti Puttanesca with Vegan Garlic Bread (serves 4)
Total Cost= £6 Cost per serving= £1.50

4 x petit pains (ready to bake baguettes) 57p
80g Pure (or any other vegan spread/margarine), softened 16p
2 cloves garlic, crushed and finely chopped 6p
2 tbsp fresh chopped parsley 30p
Salt and pepper 1p

700g Jar Passata 75p
1/2 400g tin chopped tomatoes 15p
340g Jar (190g drained weight) Pimento stuffed olives, drained and halved £1
80g Kalamata olives, drained and halved £1.25 (Use black olives if going for a cheaper meal)
200ml Vegetable stock (made with 1 stock cube) 9p
1 tbsp Henderson's Relish 9p
2 teaspoons dried mixed herbs 10p
1/4 tsp chilli flakes 8p
1 x bay leaf 10p
1 tbsp fresh chopped parsley 15p
500g Spaghetti (or any other desired pasta shape) 50p
Salt sugar and pepper to taste 2p
70g capers 47p
1 tbsp parsley 15p
*Optional: A Drizzle of Good Quality Olive Oil at the end to finish.

1) Bake the bread according to packet instructions. Allow to cool, then slice them in half. Mix the vegan butter, parsley, garlic and salt and pepper together, and spread them onto the bread halves. Place these on a baking tray ready for the oven.

2) Put a large pan of salted water on the boil, and in a medium saucepan, put in all of the sauce ingredients (except the capers and extra parsley, which are garnishes at the end). Put the sauce on a medium heat, and this needs to simmer, stirring occasionally, for 25 minutes.

3) Once large pan of water has boiled, cook the spaghetti according to the packet instructions. Preheat a grill onto high heat. 5 minutes before the pasta/ sauce is done, put the garlic bread under the grill to cook (takes roughly 5mins under a hot grill- but keep your eye on them so they don't burn).

4) Drain the pasta, return to the pan, and pour in the Puttanesca sauce. Stir until well combined, and check for seasoning (salt, pepper and sugar). Plate the spaghetti, finish with capers and fresh parsley on top, and serve with your mini garlic breads on the side.