![]() Add in reserved pasta water, a quarter cup at a time until the sauce is silky smooth yet still clinging to the pasta.Add the cooked pasta and basil to the pan with the sauce and toss to mix.Drain the cooked pasta, reserving a cup of pasta water.Add the coconut milk and mix, cook a further five minutes until thickened.Add the tomato paste and salt, mix well, and fry a further five minutes until darkened and reduced - stir well to avoid the paste burning.Fry one-two minutes more until the garlic is lightly browned. Fry the onions for five minutes until soft, then add the garlic and (optional) red pepper flakes.Heat the olive oil in a large frying pan on medium-high heat.Cook pasta according to package instructions. Peel and finely chop the onions and garlic.Take a picture and tag me on Instagram ( or connect with me on Facebook, I love seeing all your creations! You can store mixed pasta covered in the fridge for up to five days, and reheat either over the stove (on a low-medium heat) or in the microwave (on high for three-four minutes).Īdd a few tablespoons of water before reheating to loosen the sauce, and more after reheating if needed.ĭid you make this creamy vegan tomato pasta? Let me know how much you loved it with a star rating in the recipe box, review, or comment below. To serve just add freshly cooked pasta and a little pasta water. To prepare this vegan creamy tomato pasta ahead of time, make the sauce and keep it covered in the fridge for up to five days, or freeze in an airtight container or freezer bag (defrost before using). For enough water to cook a pound of pasta, I add a tablespoon of salt to the water (don’t worry, the pasta will only absorb a small fraction of it). Salt the water really well for the pasta, trust me, pasta tastes a lot better (even plain pasta) and cooks more evenly in well-salted cooking water. Then add in the chopped garlic and the (optional) red pepper flakes ( image one below) and cook for between one to two minutes, until the garlic is lightly browned. When the oil is hot (it usually takes around two minutes to heat up on my stovetop but this will vary), add the chopped onions.įry the onions for around five minutes until softened, stirring every minute or two to prevent them sticking and over-browning. So peel and chop the garlic and onions, mince the basil, and set the water on to boil for the pasta (unless you’re making the sauce to have later).įirstly, add the two tablespoons of oil to a large frying pan and heat on medium-high. This stops anything from getting burnt later if you miss your place on-page and have to scroll to find out where you were. To start, measure and prepare all your ingredients. ![]() More experienced or confident cooks can skip on down to the recipe card. This vegan creamy tomato pasta is an absolute cinch to make, but if you’re a newer cook or are unsure about any of the steps in the recipe, this is your section. If you’re watching your waistline feel free to swap with light coconut milk but just keep in mind the creamy tomato sauce might not be as creamy as it should be! How to make it Onions – you definitely need the onions, if you don’t like onions I would suggest a different recipe may be more up your alley.Ĭoconut milk – don’t substitute coconut milk with another plant-based milk as unfortunately it won’t reduce and thicken the same way, or as fast as coconut milk does. ![]() If you’re unsure, try just adding half the amount with the tomato paste and then later add the remaining part to taste. ![]() Salt – it seems like quite a bit of salt, one teaspoon, but it is divided among four-six large servings, and the sauce really does need it. Garlic – I’m a big fan of the garlic in this recipe, but if you don’t like it you can omit it. Pasta – I use fusilli in this recipe but you can use any pasta of choice. One teaspoon seems like a lot but the coconut milk really removes most of the heat, making this a mild spiced dish. Red pepper flakes – these are optional, if you don’t like any spice at all leave them out. If you don’t have any olive oil you can substitute it with a good quality vegan butter or a flavorless cooking oil like canola or sunflower. Olive oil – I love olive oil and use it in a lot of dishes because it adds a nice extra layer of flavor. Having said that, if you can’t get a hold of any fresh basil, the creamy tomato pasta will still taste really good without, or you can sprinkle a little fresh parsley over. ![]() Fresh basil – the fresh basil really adds a lot of flavor to this pasta so I wouldn’t omit it unless you dislike basil. ![]()
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