Instructions

• Make the Chickpea-Walnut Taco Crumbles according to its recipe and set aside.
• Bring a large pot of water to a boil and cook the 12 oz spaghetti noodles according to package instructions until al dente. Drain in a colander, rinse with cool water to stop the cooking, and drain very well.
• While the pasta cooks, finely dice the 1 small yellow onion and mince the 4 cloves garlic.
• Heat an extra-large skillet over medium-high heat. Add 3 tablespoons water and add the diced onion. Sauté, stirring occasionally, for 6–7 minutes until softened, adding a splash more water as needed to prevent sticking.
• Add the minced garlic to the skillet and sauté for 1–2 minutes. Reduce the heat to medium-low.
• In a small bowl, whisk together the sauce ingredients: 15 oz can tomato sauce, 1/2 cup dairy-free milk, 1 tablespoon nutritional yeast, and 1 tablespoon tamari.
• Add the creamy tomato sauce, the 15 oz can diced tomatoes (with their juices), and 2 tablespoons tomato paste to the skillet. Stir to combine, then gently simmer for 5–7 minutes.
• Add the drained spaghetti and 1 batch Chickpea-Walnut Taco Crumbles to the skillet. Toss with tongs until everything is well combined and heated through, about 2–3 minutes.
• Turn off the heat and stir in 2–3 tablespoons fresh cilantro, if using.
• Serve immediately with any desired toppings (fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.).