Ingredients
-
8 oz gluten-free pasta (or pasta of your choice)
-
1 cup mock meat crumbles (choose your preferred plant-based brand)
-
2 tablespoons olive oil
-
1 onion, finely chopped
-
3 cloves garlic, minced
-
1 can (14 oz) crushed tomatoes
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon red pepper flakes (adjust to taste)
-
1 Salt and black pepper to taste
-
1 Fresh basil leaves, for garnish
-
1 Vegan Parmesan cheese (optional), for serving
Directions
Feel free to use your favorite plant-based mock meat brand for this recipe, and adjust the red pepper flakes to your preferred level of spiciness. Enjoy your Italian-inspired vegan pasta!
Steps
|
1
Done
|
Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside. |
|
2
Done
|
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. |
|
3
Done
|
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. |
|
4
Done
|
Stir in the mock meat crumbles and cook for 5-7 minutes until they start to brown. |
|
5
Done
|
Pour in the crushed tomatoes and add dried oregano, dried basil, and red pepper flakes. Season with salt and black pepper to taste. Mix well to combine. |
|
6
Done
|
Reduce the heat to low, cover the skillet, and simmer the sauce for 10-15 minutes, allowing it to thicken and the flavors to meld. |
|
7
Done
|
Once the sauce is ready, add the cooked gluten-free pasta to the skillet and toss to coat the pasta with the sauce. |
|
8
Done
|
Serve the Vegan Italian-Style Mock Meat Pasta hot, garnished with fresh basil leaves and vegan Parmesan cheese if desired. |
