This brothy vegan Pomodoro pasta is incredible. It is a happy union of a delicious pasta Pomodoro and a noodle soup. Not brothy enough to be a soup, but the pasta sits in a yummy broth. Making it perfect to dip some crusty garlic bread or sourdough. With a classic Pomodoro sauce made brothier and creamier. It is just so amazing, trust me. It is fast and will make you so happy!
What You Need For This Brothy Pasta:
- Onions, Garlic and Olive Oil: To start the brothy part.
- Tomato Sauce: Canned tomato sauce, not ketchup.
- Oregano, Red Pepper and Basil: You want to use dried herbs.
- Vegetable Broth: Store bought or homemade.
- Non-dairy cream or milk: I used Country Crock Plant Cream.
- Lemon Juice: This is so good in this pasta.
- Vegan Parmesan: I used Follow Your Heart brand.
- Pasta: Any short pasta will work, I used Rotelle.
After you try this brothy vegan Pomodoro pasta, you may never go back to regular pasta. You will immediately realize that all pastas should have extra creamy, spicy broth. That is good for dipping, slurping. So good you’ll want to drink it! This pasta takes only about 20 minutes to make. Serve it with bread or a protein of choice. I could eat this everyday and be an incredibly happy woman.
Why Should You Make This Delicious Pasta Dish?
- The broth is incredible. Creamy, a little spicy and so dippable.
- It only takes about 20 minutes to make!
- So yummy to dip garlic bread in.
- A little fancy, but so easy.
- No one will miss the dairy in this pasta dish.
The Best Brothy Vegan Pomodoro Pasta
Ingredients
- 10 Ounces Pasta of choice, I used Rotelle
- 2 Tablespoons Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 1/2 teaspoon Red pepper flakes
- 1 Can(8oz) Canned tomato sauce (tomato puree not ketchup)
- 2 Cups Vegetable broth
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream*
- 2 teaspoons Lemon juice
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Cook the pasta according to package directions. Drain when al dente.
- While the pasta cooks, heat the olive oil on medium high in a very large non-stick skillet.
- Add the garlic and onions, saute, reducing heat as needed, until the onion is translucent. About 2 to 3 minutes.
- Sprinkle the oregano, basil, red pepper and a pinch of salt into the skillet and then stir to combine everything.
- Pour in the tomato sauce and broth. Let simmer for about 5 to 6 minutes.
- Once the pasta is cooked, add the pasta to the skillet with the sauce and stir to combine.
- Add the vegan cream, vegan Parmesan, and lemon juice to the skillet and toss to combine with the pasta. Let the Parmesan melt into the broth.
- Let simmer for 1 to 2 minutes and then taste and adjust seasonings.
- Serve immediately, add some pasta to a bowl, top with some of the broth. Sprinkle with a little more vegan Parmesan and serve with bread if desired.
No reviews for this tasty dish??
I made this as a pick me up when I had a cold. I followed the recipe exactly and picked unsweetened almond milk for the cream and it worked fine. No adjustments needed on this recipe. It comes together very quickly and easily.
I did ADD some small vegan meatballs (the whole foods 365 kind) and served it over a bed of steamed broccolini. Great recipe!
Absolutely delicious!!!! This was seriously amazing as the recipe described. The only change i made was adding a can of beans and i ate it over spinach. This was so easy to make and so quick and it all was just great!!