Vegan Orecchiette Pasta with Tomato Sauce
Indulge in the comforting simplicity of Vegan Orecchiette Pasta with Tomato Sauce—a wholesome, plant-based dish that's as flavorful as it is easy to prepare. Featuring the signature "little ears" shape of orecchiette pasta, this recipe pairs perfectly with a rich tomato sauce made from sautéed yellow onion, garlic, and cherry tomatoes, elevated with aromatic dried herbs like oregano and basil. A sprinkle of nutritional yeast adds a cheesy, savory note, while fresh basil leaves bring a burst of vibrant freshness to the plate. Ready in just 30 minutes, this dish is ideal for weeknight dinners or entertaining guests. Whether you're a seasoned vegan or simply exploring meat-free options, this hearty pasta recipe promises unbeatable taste with minimal effort. Perfect for keywords like "vegan pasta recipes," "easy tomato sauce pasta," and "plant-based Italian meals," it's a must-try for any food lover!
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Recipe Information
Ingredients
- 300 grams orecchiette pasta
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 400 grams tomato puree
- 250 grams cherry tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh basil leaves
- 2 tablespoons nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Cook orecchiette pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, dice the yellow onion and mince the garlic cloves.
In a large pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until it becomes translucent.
Add minced garlic to the pan and cook for another 1-2 minutes, or until fragrant.
Halve the cherry tomatoes and add them to the pan along with the tomato puree. Stir to combine.
Season the tomato mixture with dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir well and let it simmer on low heat for about 10 minutes, or until the sauce thickens slightly.
Once the sauce is ready, add the cooked orecchiette pasta to the pan and toss well to coat the pasta with the sauce.
Chop the fresh basil leaves and sprinkle them over the pasta along with the nutritional yeast.
Give everything a final toss, ensuring the pasta is evenly coated with the sauce and seasonings.
Serve the pasta hot, garnished with additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 37.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3193 mg | 68% | |
*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.
