Description
A delicious and creamy vegan pasta made with fresh tomatoes and spices.
Ingredients
Scale
- 12 ounces pasta of choice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add crushed tomatoes, coconut milk, oregano, and basil; stir to combine.
- Simmer sauce for 10-15 minutes, adjusting seasoning with salt and pepper.
- Toss the cooked pasta with the sauce until fully coated.
- Serve hot, garnished with fresh basil.
Notes
- For a spicier version, add red pepper flakes.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 4 grams
- Protein: 10 grams
- Cholesterol: 0 milligrams