Creamy Tomato & Pepper Pasta – Vegan Recipe!

Rigatoni in a super rich and creamy tomato & sweet pepper sauce!

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Sweet tomato and pepper sauce so creamy you wouldn’t believe it’s vegan!

I admit, I have an addiction to pasta. Tomato pasta, cheesy pasta, pesto pasta… you name it, I love it!

It’s the perfect weekday meal as it’s quick, easy and delicious πŸ™‚

Homemade pasta sauce is so much better than the jarred ones as you can make them taste exactly how you like, and it’s only a little bit of extra work.

This one’s made from a base of chopped tomatoes and gets it’s creaminess from cashews! It’s a healthier alternative to the usual cream-based pasta sauces as it’s much lower in fat. Of course onion and garlic are standard to pretty much every meal I make, but I also added a red pepper to give the sauce a bit of sweetness.

I used Asda’s own brand meatless balls as they’re rather meaty and soak up the flavour of the sauce really well. They’re high in protein and low in fat, so they’re a great, healthier substitute for real meatballs! You don’t have to be a vegan to enjoy these πŸ™‚

Image result for asda meat free balls

Give it a go and let me know how you get on!

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Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Serves: 4

Ingredients

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 red peppers, chopped
  • 1 can chopped tomatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp tomato ketchup
  • 1 tsp dried basil
  • 3/4 cup cashews, soaked for a couple hours
  • 3/4 cup plant-milk
  • 2 tbsp nutritional yeast
  • 3/4 tsp garlic powder
  • 1/2 tsp paprika
  • 4 tbsp tomato puree
  • 1 packet meatless balls – I used Asda’s own brand
  • Handful fresh basil for garnish

Instructions

  1. Put your pasta on to boil. Check packet for timings as these can vary.
  2. Fry the onions, garlic and pepper in 1 tbsp olive oil until they soften. Add the can of chopped tomatoes, along with salt, pepper, sugar, tomato ketchup and dried basil. Fry it on a medium heat for 5 minutes.
  3. Blend together your soaked cashews (if you haven’t soaked them, put them on to boil for 10 minutes until they expand and soften), plant milk, nutritional yeast, garlic powder, paprika, 2 tbsp olive oil, and the chopped tomato sauce and blend together until smooth.
  4. Fry your meatless balls in 1 tbsp olive oil until brown.
  5. Add your creamy pasta sauce, tomato puree and drained rigatoni, and stir together for a 5 minutes until the sauce thickens. Add salt and pepper to taste.
  6. Top it off with a handful of fresh basil, and ENJOY!

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