INGREDIENTS
400 gs
spaghetti
280 gs
tofu
2 tbsps
olive oil
1
onion
2 cloves
garlic
75 gs
sundried tomatoes
3 tbsps
tomato puree
1 serving
salt
1 tbsp
agave syrup
80 mls
vegan-friendly red wine
2
zucchini
1
fennel
1 serving
basil
2 tbsps
cashews
2 tbsps
nutritional yeast
1 pinch
salt
1 pinch
garlic powder