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Ingredients
  • 2 tomatoes, roughly chopped
  • ½ onion, roughly chopped
  • 2 garlic cloves, peeled
  • ½ cup sundried tomatoes (not in oil)
  • 1 tbsp vegan stock powder
  • ½ tbsp coconut sugar, balsamic vinegar or maple syrup (can otherwise blend 2 dates in blender with the tomato puree)
  • ⅛ tsp dried italian herbs
  • 1 tbsp capers
  • 8 kalamata olives
  • 2 tbsp sambal oelek (less or omit for less heat)
  • 2 cups baby spinach leaves
  • 60 to 80 grams wholemeal spaghetti (dry weight)
  • subheading: To Serve:
  • 1 tbsp nutritional yeast (optional)
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