CRUMS Kitchen Spaghetti

Vegan

This is one of our favourite super simple week night pasta dishes. Sundried tomatoes and olives do a lot of the savoury work, but it's the CRUMS nut and seed sprinkles that adds the Chef's Kiss. We use Cashew Parmysan CRUMS here because its cheezy, umami notes do the job of traditional Parmesan - no dairy needed! Golden Macadamia CRUMS would be perfect in this dish too!

See how our other savoury sprinkles work across different dishes.

Serves 2 · Pairs with Cashew Parmysan CRUMS

Ingredients

• Around 170g dried spaghetti

• 130g (about 2 handfuls) cherry tomatoes, cut in half

• 6 sundried tomatoes in oil

• 60g chopped green olives

• 1 garlic clove, crushed

• Around 25g fresh basil, torn or chopped

• Extra virgin olive oil

• Freshly ground black pepper

• Cashew Parmysan CRUMS

Method

1. Cook the spaghetti in salted water.

2. While the pasta is cooking, heat a generous glug of olive oil in a heavy-bottomed pan and add the fresh tomatoes, sundried tomatoes and olives. Fry for a couple of minutes until the fresh tomatoes are just tender but not falling apart. Add the garlic and cook for a further minute, not letting it burn.

3. Strain the spaghetti and allow to drain for a minute. Add to the pan with 2 heaped tablespoons (40g) of Cashew Parmysan CRUMS, most of the fresh basil, a swirl of extra virgin olive oil and plenty of fresh black pepper.

4. Combine thoroughly and serve sprinkled with more Cashew Parmysan CRUMS (used as you would freshly grated Parmesan) and the rest of the basil leaves.