Spaghetti-Nos - Cheesy Spaghetti Sauce

It was probably in college I last had spaghetti-Os. I found this recipe on Post Punk Kitchen & it sounded comforting. After this, I would never enjoy the canned variety. This was amazing & made with real ingredients vs processed foods.

I made the full recipe, homemade sauce & mini lentil balls which is what you see in the photo. While each were simple, I found it to be too time consuming for one evening. Next time I’ll make the sauce, or the lentil balls with jarred sauce. I couldn’t find anellini pasta (little Os) & used alphabet pasta, but any small pasta would work.

For the Cheesy Tomato Sauce:
2 teaspoons olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced
Fresh black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
3 tablespoons packed brown sugar
2 24 oz. cans crushed tomato with basil
1/4 cup cashews, soaked
2 tablespoons nutritional yeast*

Preheat a large pot over medium heat. Sautee onions in olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic about a minute more, then mix in black pepper, oregano, salt & brown sugar. Cook for about 2 minutes, until the sugar is melted. Add the tomato sauce, cashews and nutritional yeast, cover and cook for about 20 minutes.

Now puree the sauce until smooth. It’s easiest to use an immersion blender. You can also use a blender or food processor, blending in batches. Once it’s smooth, keep warm in the pot until ready to use.

Add to 1lb cooked anellini pasta or small pasta of choice.

* You may have never heard of nutrition yeast. Nothing like brewers yeast. It is a yellow powder or flakes with a nutty/cheesy flavor. It is purchased as natural foods stores or in the bulk bins at Fred Meyer. I suggest having some in your pantry, but this recipe would still be delicious without it.