Ingredients
- 4 ounces of spaghetti of your choice (can be GF)
- 2-4 medium vine-ripe tomatoes
- Salt to taste
- 1/4 teaspoon of fresh or dried cilantro, crushed or chopped
- 1/2 teaspoon of garlic powder
- 1 teaspoon of low-sodium veggie bouillon
- Vegan butter (or regular), optional
- 5 cups of water
Directions
Bring your water to a boil in a medium pot. Stir in the bouillon until dissolved. Remove from heat and let cool. Scoop out about 1/4 cup of liquid, and save the rest for your pasta. Preheat your oven to 350℉. Roughly chop the tomatoes and put them on a stone baking tray. Add your cilantro, garlic, and salt. Pour your broth on and bake for about 30 minutes. While the tomatoes are baking, bring your remaining liquid to a boil and add your spaghetti. Cook for the amount of time in the box instructions. Drain, but save about another 1/4 cup. Put your noodles onto your plate, and add butter if you want. When the tomatoes are done, put them into a bowl along with any excess liquid. Add the liquid that you saved, and blend with an immersion blender until smoother. Pour over your pasta and serve immediately. Enjoy!
