Dairy-Free Classic Red Sauce Pasta
Indulge in the rich, comforting flavors of Dairy-Free Classic Red Sauce Pasta, a wholesome twist on a timeless favorite. This vegan-friendly recipe features a luscious homemade tomato sauce enhanced with aromatic garlic, onion, and a perfect blend of dried herbs like basil and oregano. Nutritional yeast adds a delightful cheesy undertone without any dairy, making it ideal for plant-based diets. The dish pairs beautifully with your pasta of choice—whether it's penne, spaghetti, or a gluten-free alternative—tossed to perfection in the thick, savory sauce. Finished with a sprinkle of fresh basil for a vibrant, aromatic touch, this meal is quick to craft in under 45 minutes and perfect for weeknight dinners or entertaining guests. Search no further for the best dairy-free pasta recipe to satisfy your cravings!
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Recipe Information
Ingredients
- 400 grams pasta of choice (e.g. penne, spaghetti)
- 2 tablespoons olive oil
- 1 whole medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons nutritional yeast
- 10 grams fresh basil leaves, chopped (for garnish)
- 4 liters water (for pasta)
- 1 tablespoon salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain the pasta. Set aside.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, or until the onion becomes translucent.
Add the minced garlic to the saucepan and sauté for another 1-2 minutes, until fragrant.
Pour in the canned crushed tomatoes. Stir to combine with the onion and garlic mixture.
Add the dried oregano, dried basil, red pepper flakes, sea salt, and black pepper to the tomato sauce. Stir well to combine the spices.
Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
Stir in the nutritional yeast, which gives the sauce a cheesy flavor without dairy.
If the sauce becomes too thick, gradually add some of the reserved pasta water to achieve the desired consistency.
Add the cooked pasta to the sauce and toss to coat evenly.
Serve immediately, garnished with chopped fresh basil leaves.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9952 mg | 433% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 42.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3332 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
