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Roasted Garlic Spaghetti

Prep Time: 10mins - Cook Time: 1hr - Serves 4

Next level comfort food: this homemade vegan pasta sauce packs a whole bunch of flavour! With roasted garlic, herbs & our Heck Vegan Italia, it’s the perfect hearty meal for any midweek dinner.

 

Ingredients

  • 250g spaghetti
  • 1 pack Heck Vegan Italia Sausages
  • 1 bulb of garlic
  • 1 Tbsp olive oil
  • A splash of balsamic vinegar
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tin of chopped tomatoes
  • 1 tbsp tomato paste
  • salt & black pepper to taste
  • fresh herbs to serve (optional)

Method

  1. Cut off the top 1cm of your entire garlic bulb and place the whole garlic onto a piece of aluminium foil. Drizzle half of the olive oil on top and close the aluminium around the garlic. Place in the oven and roast for 45-60 minutes at 180C.
  2. Cook the spaghetti according to packaging instructions. In the meantime, fry the sausages in a small pan until golden.
  3. In a non-stick pan, heat the rest of the oil. Place the roasted garlic cloves inside and add a splash of balsamic vinegar, then stir the herbs into the pan and allow to toast for 30 seconds.
  4. Pour in 1 tin of chopped tomatoes and add 1 Tbsp tomato paste. Stir to combine and allow to simmer for 1-2 minutes. Transfer the sauce to a blender and process until smooth. Return to the pan and allow to simmer on a low heat for 5 minutes before stirring in the cooked pasta.
  5. Season to taste with salt & pepper. Chop the sausages over the top, alongside some fresh herbs and serve!

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