Dairy-Free Orecchiette Pasta with Tomato Sauce
Indulge in the comforting flavors of Italy with this Dairy-Free Orecchiette Pasta with Tomato Sauce, a recipe that brings a plant-based twist to a beloved classic. Featuring tender, bite-sized orecchiette pasta coated in a rich, aromatic tomato sauce made from crushed tomatoes, garlic, and a medley of dried herbs like basil and oregano, this dish is a celebration of simplicity and bold flavors. The addition of nutritional yeast lends a subtle cheesy depth, offering a dairy-free alternative that’s perfect for vegans and those with dietary restrictions. With just 45 minutes from start to finish, this easy-to-make recipe is ideal for weeknight dinners and serves four generously. Garnish with fresh basil for a pop of color and added freshness, and enjoy a wholesome, hearty meal that’s as nutritious as it is delicious. Keywords: dairy-free pasta, vegan orecchiette, plant-based tomato sauce, weeknight dinner, easy Italian recipes.
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 2 tablespoons Nutritional yeast
Instructions
Bring a large pot of salted water to a boil over high heat. Add the orecchiette pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion is soft and translucent.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
If the sauce becomes too thick, gradually add the reserved pasta water until desired consistency is reached.
Stir in the chopped fresh basil and nutritional yeast. Adjust seasoning with additional salt and pepper if needed.
Add the cooked orecchiette pasta to the sauce and gently toss to combine.
Serve the pasta hot, garnished with additional chopped fresh basil if desired.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 47.9 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3953 mg | 84% | |
*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.
