Vegan Classic Red Sauce Pasta
Indulge in the comforting flavors of this Vegan Classic Red Sauce Pasta, a wholesome twist on a beloved Italian favorite. Perfectly al dente penne pasta is lovingly tossed in a rich, aromatic tomato-based sauce made with fresh basil, sautéed garlic, and sweet red bell peppers, delivering a delightful harmony of freshness and boldness in every bite. Seasoned with oregano, black pepper, and a touch of sugar, this dairy-free pasta recipe achieves that classic balance of savory and subtly sweet. Ready in just under 40 minutes, this vibrant dish is finished with optional vegan Parmesan cheese for a creamy, umami-packed topping. Whether you're entertaining guests or treating yourself to a hearty, plant-based dinner, this easy red sauce pasta recipe is a guaranteed crowd-pleaser. Keywords: vegan pasta recipe, classic red sauce pasta, healthy Italian pasta, dairy-free pasta.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 400 grams Tomato puree
- 10 leaves Basil, fresh and chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Sugar
- 50 grams Vegan Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until soft and translucent.
Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant.
Stir in the diced red bell pepper and cook for an additional 5 minutes until the pepper is tender.
Pour the tomato puree into the pan and mix well with the vegetables.
Add the chopped basil, dried oregano, salt, black pepper, and sugar to the sauce. Stir to combine and let simmer for 10-15 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning if necessary.
Add the cooked penne pasta to the pan with the red sauce. Toss well to ensure the pasta is fully coated with the sauce.
If using, sprinkle the grated vegan Parmesan cheese on top.
Serve hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 34.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2892 mg | 62% | |
*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.
