NAPOLETANA PASTA
Pasta… there are so many things you can do with it. It’s such a versatile meal, and it’s ALWAYS delicious (in my opinion). Here’s a super quick and easy take on the classic tomato-based sauce.
Ingredients:
1 tbsp olive oil
1 shallot, finely diced
3 cloves garlic, minced
400g baby Roma tomatoes (or any other small tomatoes), cut in half
1 tbsp tomato paste
3 tsp vegan butter (Nuttelex Buttery is a great choice)
1/4 cup nutritional yeast
Fresh or dried herbs: oregano, Italian parsley, basil and paprika to taste
Pinch of salt and pepper
Water (as necessary)
Method:
In a large saucepan, heat up the olive oil, minced garlic and diced shallot on medium-low heat. Stir regularly until the shallot is going translucent and the garlic is a light golden brown.
Add in your tomato halves and vegan butter, and stir through until the butter has melted. Reduce the heat to low and cover with a lid, stirring every now and then for 10-15 minutes.
Now that the tomatoes have reduced down, add in a splash of water at a time stirring to combine before adding more, until you reach your desired sauce consistency. I used about 1/2 cup.
Next, add in the nutritional yeast and other herbs and spices. Stir to combine, cover and let simmer for another 5 minutes.
Serve with your favourite pasta and ENJOY!
