Vegan Pasta Amatriciana
Transform your weeknight dinner routine with this bold and flavorful Vegan Pasta Amatriciana—a plant-based twist on the classic Italian dish! This hearty recipe swaps traditional guanciale for smoky, protein-packed tofu, delivering the same rich, savory depth in every bite. A fragrant tomato sauce infused with garlic, smoked paprika, and red chili flakes perfectly coats al dente spaghetti, creating a harmonious blend of robust, smoky, and mildly spicy flavors. Ready in just 45 minutes, this vibrant dish is perfect for busy evenings yet elegant enough for entertaining. Garnish with fresh basil and a sprinkle of nutritional yeast for a satisfying meat-free meal that’s as comforting as it is nourishing. Don’t miss this easy vegan pasta recipe that’s sure to become a staple in your plant-based repertoire!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 medium red onion
- 3 whole garlic cloves
- 150 grams smoked tofu
- 800 grams crushed tomatoes
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon red chili flakes
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil
- 2 tablespoons nutritional yeast (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
While the pasta cooks, dice the red onion and mince the garlic cloves. Cut the smoked tofu into small cubes.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic and cubed smoked tofu to the skillet. Cook for 3–4 minutes, stirring frequently, until the tofu begins to brown slightly.
Stir in the tomato paste, smoked paprika, and red chili flakes. Cook for 1–2 minutes to bring out the flavors.
Pour in the crushed tomatoes and stir well to combine. Add the sugar, salt, and black pepper. Lower the heat and simmer the sauce for 15–20 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning as needed. Add more salt, black pepper, or smoked paprika if desired.
Toss the cooked spaghetti into the skillet with the sauce, ensuring the pasta is evenly coated.
Serve hot, garnished with fresh basil leaves and nutritional yeast if desired.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 48.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3237 mg | 69% | |
*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.
