Vegan Pasta Arrabiata
Aromatic, simply made pasta with a sauce of tomatoes, garlic and chili. Quick to make and ideal for all lovers of Italian cuisine. Pasta e basta.
Servings 4 Servings
Calories 550kcal
Ingredients
FOR PASTA:
- 500 g Pasta I prefer penne
- 26 ml Olive oil or more at will
- 4 Piece Garlic cloves peeled and chopped or pressed
- 42 g Tomato paste
- 2 tbspn Chili flakes or 1 Birds Eye Chili
- 400 g Tomatoes pieces
- 1 tbspn maple syrup
- Salt to taste
- Sea salt and pepper to taste
TO SERVE:
- Vegan parmesan
- Fresh parsley
Instructions
- Put the pot of water for the pasta on the stove and put the pasta in it. Prepare according to package instructions.500 g Pasta
- Drain and set aside.
- Heat pan and pour in olive oil. Do not let it get too hot, otherwise the garlic will burn.26 ml Olive oil
- NOTE TO CHILI: Less is more. If you don't know the intensity of the chili, add less at first and slowly increase the amount.
- Add garlic and sweat briefly, add tomato paste, chili and tomatoes from the can and stir vigorously.4 Piece Garlic cloves, 42 g Tomato paste, 2 tbspn Chili flakes, 400 g Tomatoes pieces
- Add maple syrup and season with salt and pepper.1 tbspn maple syrup, Salt to taste
- Cover and simmer for 5 minutes.
- Add the pasta and mix everything together.
- Divide among plates, garnish with parsley and parmesan and enjoy!Vegan parmesan, Fresh parsley
- Lasts up to 2 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.
Nutrition
Serving: 1Portion | Calories: 550kcal | Carbohydrates: 100g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 588mg | Fiber: 6g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg
