Dairy-Free Fusilli Pasta with Tomato Sauce
Indulge in the comforting simplicity of Dairy-Free Fusilli Pasta with Tomato Sauce, an irresistible weeknight dinner that’s both wholesome and allergy-friendly. Made with tender fusilli pasta coated in a robust tomato sauce, this recipe shines thanks to aromatic garlic, onions, and a medley of Italian herbs like oregano and basil. The sauce, simmered to perfection with canned tomatoes and a touch of tomato paste, creates a vibrant dish bursting with flavor while remaining completely dairy-free. A sprinkle of red pepper flakes adds a gentle kick, while fresh basil leaves deliver a fragrant finishing touch. Ready in just 35 minutes and serving up to four, this quick and easy pasta dish is perfect for vegan and dairy-sensitive diners looking for a delicious spin on classic Italian cuisine.
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Recipe Information
Ingredients
- 250 grams Fusilli pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 400 grams Diced tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 5 leaves Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil.
Add the fusilli pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for an additional minute, stirring to combine with the onions.
Stir in the canned diced tomatoes and tomato paste, mixing thoroughly.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes to the tomato mixture.
Reduce the heat to low and let the tomato sauce simmer for about 10 minutes, stirring occasionally.
Once the sauce has thickened to your desired consistency, add the cooked fusilli pasta to the skillet.
Toss the pasta with the sauce until well coated and heated through.
Serve immediately, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 21.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1603 mg | 34% | |
*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.
