Vegetarian Pasta Amatriciana
Discover a delicious, plant-based twist on a Roman classic with our Vegetarian Pasta Amatriciana! This hearty recipe transforms the traditional dish by swapping out guanciale for smoky, meatless bacon or tempeh, giving it a rich, savory flavor that pairs perfectly with the robust crushed tomato sauce. Enhanced with garlic, sweet yellow onion, smoked paprika, and a hint of red chili flakes, this dish brings a depth of flavor that’s both comforting and bold. Finished with fresh basil and your choice of grated Parmesan or nutritional yeast, it’s a satisfying crowd-pleaser ready in just 40 minutes. Perfect for weeknight dinners, this vegetarian amatriciana is a must-try for pasta lovers seeking a meat-free option!
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Recipe Information
Ingredients
- 400 grams spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 800 grams canned crushed tomatoes
- 150 grams meatless bacon or smoked tempeh
- 1 teaspoon smoked paprika
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil leaves
- 50 grams grated Parmesan cheese or nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain.
While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Dice the yellow onion and mince the garlic cloves. Add the onion to the skillet and sauté until translucent, about 5 minutes.
Chop the meatless bacon or smoked tempeh into small pieces and add to the skillet. Cook for an additional 3 minutes, until slightly crispy.
Stir in the minced garlic, smoked paprika, and red chili flakes. Sauté for another minute until fragrant.
Pour in the canned crushed tomatoes, and add the salt and black pepper. Stir to combine and let the sauce simmer for 15 minutes, allowing the flavors to meld.
Tear or slice fresh basil leaves and stir them into the sauce. Adjust seasoning with additional salt or pepper if needed.
Add the cooked spaghetti to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, to reach desired consistency.
Serve hot, garnished with grated Parmesan cheese or nutritional yeast for a vegan option.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 39.0 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 941 mg | 72% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2846 mg | 61% | |
*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.
