Dairy-Free Linguine with Tomato Sauce
Savor the comforting simplicity of Dairy-Free Linguine with Tomato Sauce, a plant-based twist on a classic Italian favorite. This recipe combines tender linguine pasta with a rich and aromatic tomato sauce, expertly crafted from sautéed onions, garlic, and a harmonious blend of dried and fresh herbs. A sprinkle of nutritional yeast adds a subtle, cheesy depth without the need for dairy, making it perfect for vegan or lactose-intolerant diners. Ready in just 40 minutes, this wholesome dish is as easy as it is flavorful, with vibrant fresh basil rounding out the satisfying, herbaceous profile. Ideal for a quick weeknight dinner or a cozy gathering, this recipe is a must-try for anyone seeking a dairy-free pasta option bursting with Mediterranean-inspired flair.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 4 minced garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil leaves
- 2 tablespoons nutritional yeast
Instructions
Fill a large pot with water and add a pinch of salt. Bring to a boil over high heat.
Add the linguine pasta to the pot and cook according to the package instructions until al dente, stirring occasionally.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 5 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and crushed red pepper flakes and cook for another 1 minute until fragrant.
Pour in the canned crushed tomatoes along with their juices. Stir in the dried oregano, dried basil, salt, and black pepper.
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes, stirring occasionally to thicken.
Once the pasta is cooked, reserve 1 cup of pasta water, then drain the rest.
Add the cooked pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if necessary to achieve desired consistency.
Stir in chopped fresh basil leaves and nutritional yeast. Mix well to distribute the flavors.
Taste and adjust seasoning if required. Serve hot, garnishing with additional fresh basil if desired.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 45.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3636 mg | 77% | |
*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.
