This recipe makes for a lovely vegan pasta dinner that’s ideal for a quick midweek meal. The sweet and jammy caramelised shallots are something else 😋 🤌 Save it to your list of 30 minute meals 📲
Prep | 5 mins
Cook | around 20 mins
Easy | Vegan | Refined sugar-free | part of your 5-a-day | under 30-minute meal
INGREDIENTS
⁃ 75ml olive oil
⁃ 8 shallots, peeled and sliced very thin
⁃ 3 garlic cloves, finely chopped
⁃ 1tsp crushed chilli flakes (optional)
⁃ Approx 140g / half a 280g jar of sun-dried tomatoes in oil, reserve some as a garnish
⁃ 4tbsp tomato purée
⁃ 280g spaghetti, reserving some pasta water (see below)
⁃ 237ml/1 cup of reserved pasta water
⁃ Handful of fresh parsley, chopped, to garnish
⁃ Vegan Parmesan, to garnish
METHOD
⁃ heat the oil in a large frying pan over medium heat then add the shallots and garlic and cook for around 15-20mins, until the shallots have softened with some brown edges. Cook your pasta al dente in the final 10 mins (see packet for instructions).
⁃ add the chilli to the frying pan and let it cook for a minute then add the purée and sun-dried tomatoes, stirring well to combine. Cook for a couple of minutes stirring constantly to avoid the sauce catching. Thin the sauce with the pasta water to your desired consistency, adding a little at a time. Toss the pasta in the sauce then divide into bowls and grate over with a little vegan parm. Top with the reserved tomatoes and sprinkle over with fresh parsley. delicious.
#vegan #tomatosauce #pasta #recipe
@misterrands 