Vegan Macaroni with Tomato Sauce
Satisfy your comfort food cravings with this delightful Vegan Macaroni with Tomato Sauce, a plant-based twist on a classic favorite. Perfectly al dente macaroni is tossed in a rich tomato sauce made from crushed tomatoes, aromatic garlic, and sautéed onions, all seasoned with dried basil and oregano for an Italian-inspired flavor. A touch of nutritional yeast brings a cheesy, umami kick without any dairy, making this dish entirely vegan-friendly. Easy to make in just 35 minutes, it’s a quick and wholesome meal for busy weeknights. Garnish with fresh basil leaves for a pop of vibrant color and freshness, and enjoy this hearty dish that’s perfect for vegans, pasta lovers, and anyone looking for a satisfying, plant-based dinner.
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Recipe Information
Ingredients
- 250 grams macaroni
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons nutritional yeast
- 10 leaves, for garnish fresh basil leaves
- 3 liters for boiling water
Instructions
Bring 3 liters of water to a boil in a large pot. Add a pinch of salt and the macaroni. Cook according to the package instructions until al dente, usually 7-9 minutes.
While the macaroni is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until the onion is soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the canned crushed tomatoes, and stir in the dried oregano, dried basil, sugar, salt, and ground black pepper. Allow the sauce to simmer on low heat for about 10 minutes to let the flavors meld together.
Once the macaroni is cooked, drain the pasta and reserve about 1/2 cup of the pasta cooking water.
Add the drained macaroni to the skillet with the tomato sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Sprinkle the nutritional yeast over the pasta and gently stir to combine, adding a cheesy flavor to the dish.
Serve the vegan macaroni with tomato sauce hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 29.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1969 mg | 42% | |
*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.
