Vegan Pasta Napoletana
 
 
Hazel & Cacao:
Recipe type: Savoury
Ingredients
  • Pasta of choice
  • 2 TBSP extra virgin olive oil
  • 1 brown onion, diced
  • 2-3 cloves crushed garlic
  • 1 can organic diced tomatoes
  • 1 cup organic passata sauce ( tomato puree)
  • 1 TBSP maple syrup or coconut sugar
  • salt and pepper to taste
  • handful of fresh basil chopped ( can sub for 1-2 TBSP dry basil)
  • Extra basil and vegan parmesan cheese as garnish
Method
  1. Cook pasta according your package directions.
  2. In a deep saucepan, gently fry your onion in olive oil until lightly browned.
  3. Add your crushed garlic and fry for a few more minutes until becomes fragrant
  4. Add can of diced tomatoes and simmer for about 10 minutes until the tomato chunks have softened and broken down slightly.
  5. Add passata sauce and simmer for another 5 minutes until heated through, making sure your heat is low and you use a lid as the sauce will spit out.
  6. Season well with salt and pepper to taste
  7. Mix in your maple syrup or coconut sugar and chopped basil, let heat through for another couple of minutes and remove from heat.
  8. Drain your pasta and mix in your tomato sauce
  9. Serve with extra basil and vegan parmesan cheese ( link above)
Recipe by Talida Voinea at https://talidavoinea.au/vegan-pasta-napoletana/