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spaghetti served in a white plate
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5 from 8 votes

Easy Spaghetti made with Rao's homemade Marinara Sauce

Simple and tasty spaghetti made with the Rao’s popular homemade marinara sauce.
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner, lunch, Main Course
Cuisine: Italian
Servings: 3
Author: Madhavi

Ingredients

  • 8 oz spaghetti cooked according to package instructions
  • 1 cup rao's homemade marinara or arrabiatta sauce to taste
  • cup vegan parmesan cheese recipe included
  • 2 ½ tablespoons olive oil
  • ½ teaspoon red chili flakes or to taste
  • 4 large garlic cloves thinly sliced
  • freshly chopped basil and parsley
  • ¼ teaspoon crushed black pepper
  • 1 Small white onion, thinly sliced
  • 1 Small red bell pepper, thinly sliced
  • 1-2 teaspoons lemon juice
  • salt to taste

Vegan Parmesan Cheese

  • ¼ cup cashews
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder
  • teaspoon salt

Instructions

Vegan Parmesan Cheese

  • Blend cashew, nutritional yeast, garlic powder and salt in a small blender jar till powdered.

Spaghetti Recipe

  • In a large skillet, over low heat add the olive oil. Add chopped garlic and red chili flakes and saute for a minute.
  • Add thinly sliced white onion and red bell pepper and ¼ teaspoon salt. Cook for 5-7 minutes till the onions are slightly soft but still has some crunch.
  • Add raos marinara sauce and cook for 5 minutes.
  • Add the cooked spaghetti and gently coat it and cook for 5-7 minutes. This recipe is not drenched with sauce, just enough to coat the pasta.
  • Finally add ½ tablespoon olive oil, crushed black pepper, basil, parsley, lemon juice and vegan parmesan cheese. Gently toss and check for seasoning and adjust the salt.

Notes

Do not skip the onion and red bell pepper, they add a nice crunch and flavor to the spaghetti.
Vegan Parmesan cheese can be replaced with regular parmesan cheese. 
Left overs can be packed for school lunch and the spaghetti doesn't get soggy as it has just right amount of sauce.