Vegan Pasta Amatriciana
Ingredients
The pasta
-
1
pound
pasta, uncooked
-
2
tablespoons
extra virgin olive oil
-
½
cup
vegan parmesan cheese
-
1
28-ounce can
whole peeled tomatoes, with juice
-
3
tablespoons
tomato paste
The sauce
-
1
small
onion
-
3
cloves
garlic, minced
-
1
teaspoon
crushed red pepper
-
½
teaspoon
salt (optional)
-
2
tablespoons
fresh chopped thyme (or 1 tablespoon dried)
-
1
5 – 6 ounce package
vegan tempeh bacon, sliced and chopped into 1-inch pieces
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon of olive oil in a Dutch Oven over medium heat and cook the tempeh bacon until crispy, then set aside.
- In the same pot, add onion, garlic, thyme, red pepper, and optional salt, cooking until softened.
- Stir in tomato paste and canned tomatoes, cooking for one minute, then cover and bake in the oven for 25 minutes.
- While the sauce is baking, cook the pasta according to package directions, reserving some pasta water.
- After baking, mash the tomatoes in the pot, then stir in the cooked tempeh bacon and drained pasta, adding reserved water as needed.
- Top with vegan parmesan cheese and garnish with thyme leaves and olive oil if desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
200mg
Cholesterol
0mg
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