Vegan Penne Arrabiata

I recently purchased some vegan parmesan cheese and wanted to try it out on a pasta dish. I don’t recall ever actually eating fresh parmesan cheese so I’m unable to compare this to the real thing, but I did really enjoy it though. It has quite a strong, cheesy, nutty flavour which complimented the pasta perfectly.

I made my version of an arrabiata sauce by using the following; (this made two to three servings)

  1. One teaspoon of vegan margarine or oil
  2. Two cloves of garlic, minced
  3. One 400g/14oz tin of chopped tomatoes
  4. One teaspoon of dried oregano
  5. One teaspoon of dried basil
  6. ½ teaspoon of smoked paprika
  7. ¼ – ½ teaspoon of cayenne pepper (adjust to taste)
  8. Salt and black pepper to taste
  9. You will also need 150g/5oz of dried penne, I used wholewheat

This sauce is super simple, just heat the margarine/oil over a medium heat and cook the minced garlic until soft and slightly  golden (this should take no longer than a minute) Then add the tomatoes and herbs and gently simmer to allow excess liquid to evaporate and the sauce to thicken (this should take around 15 minutes or so).

While the sauce is thickening, cook the pasta according to the instructions on the packet, drain, and then add to the sauce. Stir well to incorporate the pasta and ensure each piece is coated in the sauce.

I finely grated a little of the violife cheese and sprinkled it over the top of the pasta, it added a really pleasant savoury flavour and the cheesy, nuttiness paired well with the pasta and the warmth of the arrabiata sauce.

As always, you can change things to suit your own tastes, use different pasta and herbs, or use fresh herbs instead of dried, whatever you like. However, I don’t believe you can swap the dried pasta for fresh, as fresh pasta contains egg whereas dried does not. Just something to look out for.

Bye for now 🙂

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