Por
Master Receita Solta
"This vegan pasta al sugo brings together al dente penne and a fresh sauce made with chopped ripe tomatoes sautéed in olive oil with garlic, onion, and basil leaves. A simple, fully plant-based, nutritious, and very tasty dish."
- The ripe chopped tomatoes break down over the gentle heat of the skillet, creating a fresh sauce without preservatives. - Cooking the penne together with the sauce in the final minutes makes the pasta absorb the vegetable juices. - The total absence of animal-derived ingredients delivers a light, digestive meal rich in lycopene.
In a saucepan, boil water with a pinch of salt and cook the pasta according to the package instructions until al dente.
Enquanto a massa cozinha, aqueça o azeite em uma frigideira grande em fogo médio.
Add the chopped onion and sauté until translucent.
Include the minced garlic and sauté for 1 more minute, taking care not to burn.
Add the chopped tomatoes, salt, and black pepper. Cook until the tomatoes break down and form a sauce.
When the pasta is ready, drain and add to the skillet with the sauce, mixing well.
Let cook for another 2–3 minutes so the pasta absorbs the flavors of the sauce.
Finish with fresh basil leaves to taste and serve immediately.
Encontramos os melhores utensílios e ingredientes para você preparar Pasta with Vegan Tomato Sauce: Flavor and Nutrients in Every Bite com perfeição.
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- Add 1 tablespoon of nutritional yeast over the dough on the plate to give a cheesy flavor and vitamin B12. - Incorporate 1 cup of small cubes of zucchini or eggplant sautéed with the tomato to add vegetables. - Sprinkle sunflower seeds or chopped nuts toasted in the skillet to provide crunchy contrast.
- Traditional wheat penne can be replaced with chickpea penne or gluten-free rice penne. - Fresh chopped tomatoes can be replaced with 1 can of 400g of chopped peeled tomatoes. - Olive oil can be swapped for garlic-infused olive oil or cold-pressed avocado oil.
Keep the penne with sauce in a glass jar with an airtight seal in the refrigerator for up to 3 days. Reheat in the pan over low heat with 2 tablespoons of filtered water or in a covered microwave oven on medium power for 2 minutes.
It is recommended to freeze only the fresh tomato sauce in glass jars with headspace for up to 90 days in the freezer. Frozen cooked dough loses texture; cook the fresh pasta at the moment of regenerating the sauce.
Accompanied by a mixed green salad of noble leaves with extra virgin olive oil, slices of rustic sourdough bread, and olives. Harmonizes with fresh citrus juices, sparkling water and lime, or iced tea.
It is not mandatory; for a rustic homemade sauce, chopping whole tomatoes with skin and seeds adds fiber.
Add half a cup of boiling pasta water or filtered water and cover the skillet over low heat for 3 minutes.
Most dry durum wheat pasta contains only wheat semolina and water; check the label to avoid eggs.
Yes, thinly sliced leek pairs perfectly with the tomato and adds a mild sweetness to the sugo sauce.
Descubra o Risoto Cremoso de Quinoa, uma alternativa saudável e deliciosa ao tradicional risoto de arroz. Combina quinoa cozida com molho filetto di pomodoro, Pecorino Romano e um toque de caldo. Perfeito para uma refeição nutritiva e rápida.
Uma receita deliciosa e prática para você preparar hoje mesmo.
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