The Best Brothy Vegan Pomodoro Pasta
A cross between an incredible pasta Pomodoro and a creamy noodle soup. More pasta than soup, but brothy enough to dip some bread.
Servings: 4
Calories: 404kcal
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.
Video
Notes
*If you can't find vegan heavy cream, you can use non-dairy milk, it just won't be quite as creamy.
Nutrition
Calories: 404kcal | Carbohydrates: 62g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 700mg | Potassium: 230mg | Fiber: 3g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 249mg | Iron: 2mg