Step 1

Start making your ketchup spaghetti by taking a large pot, bringing plenty of water to a boil and cooking your spaghetti according to instructions. Once cooked, save around 1/4 cup of the pasta water and strain.

Step 2

Heat 1/2 tbsp of oil or vegan butter on a non-stick pan on medium-high heat and add sliced onion and bell pepper on one side. I ended up adding sliced veggie hot dog on the other (or sometimes smoked tofu) and sauté for around 3-4 minutes separately until veggies soften. Feel free to add this too.

Step 3

Mix everything in the pan already and add minced garlic. Sauté for another minute.

Step 4

Add the rest of the oil or vegan butter (another 1/2 tbsp), ketchup and a pinch of sugar (which I find neutralizes the ketchup so you can omit it if you really love ketchup flavour). Mix well.

Step 5

Again, when spaghetti is cooked, save around 1/4 cup of the pasta water, and drain your spaghetti. Add your spaghetti to the pan. Mix well and add a splash of pasta water and mix. Add more if you prefer. Cook together for a couple of minutes.

Step 6

Give it a taste and add more ketchup, if needed, and add salt and pepper to taste.

Step 7

Top your ketchup spaghetti with fresh parsley and cashew parmesan (optional) and enjoy.