Simple, quick, homemade Spaghetti are full of Italian comfort food flavors. This recipe includes a quick homemade red pasta/spaghetti sauce and an easy ground herbs that makes this recipe ready in 30 minutes. 

Spaghetti originate in Itally where people have been wrapping this long, thin, solid, cylindrical noodle pasta around tomato sauce since long time. You’ll find there are a wide variety of preparations and sauces out there. This version uses Fettuccine Pasta that are poured with a mixture of tomatoes, cashew, onion, chiles, and spices. Add in a little cheese and it’s smothered with a simple cashew pasta sauce which is highly rich in flavour and taste.

And if you know I am a huge fan of ITALIAN recipes and I make it often for my evening snacks. Particularly, the combination of pasta with a cream sauce is my personal favourite.




Spaghetti. Any pasta will work. I prefer to use whole wheat or whole grain because it contains fiber and nutrients. If you use regular white pasta, even it will work. Please note it cooks much faster than wheat. So watch to avoid a mushy mess.

Tomatoes. Main ingredient for any pasta sauce.
I usually prefer homemade sauces because it adds a nice flavour to the dish. There are so many tomato products on supermarket shelves these days. In cans and jars. I get lost myself. (Alternatively, you can also use these stored bought jars)

Cashews. This helps to add a nice texture to our homemade sauce. Creamy and delicious!

Cheese. Amul (nearly as fresh) -and would highly recommend this.

Extra virgin olive oil, Fresh Onion & Garlic

Dried oregano, salt and pepper.


Bonus? You should be able to find everything you need for this simple pasta recipe at a well-stocked grocery store or even at your home!

Let’s move into the RECIPE for easy homemade spaghetti.


1 lb. fettuccine/pasta/spaghetti
1 tablespoon extra virgin olive oil
3 Tomatoes (roughly chopped)
1 Onion (roughly chopped)
3 -4 garlic cloves (chopped)
3 tablespoons of chopped cashews
1/2 cup of milk
3 tablespoon ketchup
1/4th cup grated cheese
1/2 teaspoon black pepper
salt, to taste
basil leaves, to garnish


Fill large pot with cold water 3/4 full and bring to a boil.

Add 1 teaspoon salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.

Cook pasta uncovered for 5 more minutes, stirring occasionally. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.


1. In a large skillet, heat olive oil and add on the onion, garlic and cashews over medium-high heat.

2. Next, add on roughly chopped tomatoes. Saute until the ingredients are fragrant and translucent. 

3. Once cooled, grind the ingredients into smooth paste.

4. Pour the mixture into the same skillet with 1/2 cup of milk and allow it to simmer for about 3 -5 minutes.

5. Then, add on the ketchup and season the sauce with salt and pepper. Next, place the grated cheese and stir the sauce until the cheese melts perfectly.

6. Add the boiled pasta/spaghetti and give it a good mix. Serve in a bowl with chili flakes and oregano. And it’s done!

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of all whenever I share the recipe. Modify the spiciness with the intensity of the chili flakes and the oregano to suit your taste.


The base of this many pasta sauces is quick-soaked cashews in very hot water so they soften quickly. Then it’s a matter of flavor: nutritional yeast for cheesiness, garlic for kick and depth of flavor, salt for saltiness, and a bit of milk for texture!

Other Recipes to try on. Find the recipe link here:

Spinach & Ricotta Cannelloni

 Vegetable Red Thai Curry! 

Cheesy Baked Potatoes: FaS version

Baked Penne with Vegetable.

So, when are you trying yours? XD Lemme know in the comments section below!