Monday, September 22, 2014

Tomato Basil Pasta

This is an easy dinner that I often throw together on those long days where I don't really feel like cooking.  This is my vegan 'box of macaroni and cheese' type meal.  Very little work, the whole family likes it, and it is ready in about 15 minutes from start to finish.  It is a one-pot meal, where you throw everything together and it cooks the pasta and makes the sauce at the same time.  You can easily add additional vegetables or mushrooms to the dish if you would like.  Cheap, easy, and vegan!  :-)

I use a can of diced tomatoes and dried herbs from my cupboard, but if you have fresh tomatoes and herbs, feel free to use them.  It would probably make it even better.  The standard conversion rate for herbs is 3 teaspoons of fresh = 1 teaspoon of dried.

12-14 ounces pasta (just about any kind will work)
1 can (15oz) diced tomatoes with liquid (or ~2 cups of diced fresh tomatoes)
1/2 an onion, diced
4 cloves garlic, pressed (or minced if you don't have a garlic press)
1/8 teaspoon ground red cayenne pepper
2 teaspoons dried oregano leaves (or 2 Tablespoons of fresh chopped oregano leaves)
1/2 teaspoon dried basil leaves (or 1 1/2 teaspoons of fresh chopped basil leaves)
4 1/2 cups vegetable broth (I use 4 1/2 cups water plus 1 1/2 Tablespoons of 'Better Than Bouillon')
2 Tablespoons extra virgin olive oil
Vegan Parmesan cheese and/or nutritional yeast for topping (optional) - My favorite is from Cali's

Combine everything in a stock pot and bring to a boil.  Reduce heat to low-medium and cook for 10 minutes, stirring every couple of minutes.  Then remove from heat and let sit for a few minutes.  Stir together so the sauce in the bottom evenly distributes through the pasta before serving.  Top with a bit of nutritional yeast or vegan Parmesan cheese if desired.

This recipe was adapted from a recipe I found floating around on Facebook.  I'm not exactly sure where the original came from, but it may have come from 'Donna' at  That original recipe can be found here.

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