Al dente penne, in a spicy tomato sauce. Simple and quick, perfect for a mid-week meal. Serve topped with dairy free parmesan, I like prosociano by Violife personally, other brands are available, or you could go for nutritional yeast instead
Yield; Three servings (approx 350kcal per serving) Cook time; 15 minutes
You’ll need;
- One tablespoon of oil
- Two cloves of garlic, minced
- One tablespoon of tomato puree
- One 400g/14oz tin of chopped tomatoes
- One quarter of a teaspoon of cayenne pepper (use more for more heat)
- Half a teaspoon of Italian seasoning
- 225g/8oz (dry weight) penne
- Salt and pepper to taste
Method;
- Add the oil into a frying pan over a medium heat. Once the oil has warmed up add the garlic and cook for a couple of minutes
- Next, add the tomato puree and mix well to combine. Add the chopped tomatoes (I blitz mine with a stick blender for a smoother sauce), herbs and spices, then cover with a lid and leave the sauce to gently simmer. If your sauce tastes a little bitter (as some tinned tomatoes do) rectify this by adding a pinch of sugar
- While the sauce cooks, boil the pasta as per the instructions on the packet. Once cooked, remove from the heat, drain the water then add the pasta to the sauce
- Stir the pasta through the sauce until it’s evenly coated. Serve immediately
Bethany's Vegan Kitchen 