Vegan tomato pasta
Very easy
Coline
Coline

Vegan tomato pasta

1 minutePrep time

13 minutesCook time

642 cal.Per serving

Ingredients for 1

Pasta (rigatoni)

150 g

Pasta (rigatoni)

Tomato purée

100 g

Tomato purée

Oregano (dried)

1 pinch

Oregano (dried)

Garlic

1/2 clove

Garlic

Bread crumbs (plain)

1/2 tbsp

Bread crumbs (plain)

Chives (fresh)

optional

1 sprig

Chives (fresh)

Utensils

Stovetop, Pot (small), Frying pan

recipe

  • Step 1
    In a pot of salted boiling water, cook the pasta according to package instructions. Once cooked through, drain the pasta. Set aside & keep warm.
  • Step 2
    Meanwhile, heat a drizzle of olive oil in a second pot, over medium heat. Add the grated garlic & sauté for 30 sec.
  • Step 3
    Add the tomato sauce & dried oregano to the pot. Stir & continue cooking for another 3-4 min.
  • Step 4
    Meanwhile, toast the breadcrumbs. In a hot dry pan, add the breadcrumbs. Toast for 3-4 min, stirring, until golden brown.
  • Step 5
    Add the drained pasta to the pot with the tomato sauce. Stir to evenly coat & continue cooking for another 2-3 min.
  • Step 6
    Serve the vegan tomato pasta in a bowl or a plate. Top with the pan-fried breadcrumbs & minced chives, if you have some. Re-season to taste & enjoy !