Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 4 servings
Ingredients
1 large brown onion – finely diced
5 cloves garlic – peeled and crushed
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon smoked paprika
2 teaspoons vegetable bouillon or 2 veg stock cubes
optional: 1/2 teaspoon crushed red pepper or chilli flakes
1.5 cups (370ml) water
1 cup (250ml) passata
1/2 cup (125ml) red wine
280g (3 cups) dried pasta
1/4 cup (15g) nutritional yeast
1/2 cup (125ml) vegan cream
salt and pepper
optional: fresh basil and vegan parmesan to serve
Instructions
In a large saute pan or saucepan, saute the chopped onion in a little oil for a couple of minutes until softened and translucent. Add the garlic and cook for a further minute or two.
Stir in the herbs, spices and bouillon. Then add the water, red wine and passata. Bring to the boil then add the pasta.
Bubble for 10-12 minutes over a medium heat, stirring from time to time until the past is just cooked. If the sauce is becoming to dry before the pasta is cooked add a little more water
Add the nutritional yeast and cream then add salt and pepper to taste.
Serve immediately with a crisp salad and/or crusty bread
Cool any leftovers and store in an airtight container in the fridge. Leftovers can be eaten cold or re-heated in the microwave.
Notes
If you don't want to use wine in your pasta sauce simply increase the amount of passata or water instead
You can also use vegetable stock or broth instead of the water/bouillon or stock cube combination
Fresh herbs can always be used instead of dried. You can also vary the herbs - marjoram and thyme go well in this pasta sauce too
Recipe by The Cook & Him at https://thecookandhim.com/recipes/creamy-tomato-pasta-one-pan-meal/