Description
A rich and flavorful vegan pasta sauce, perfect for a weeknight dinner. Simple ingredients create a satisfying and delicious meal.
Ingredients
Units
Scale
- 1 lbs (454 g) gluten free spaghetti or pasta of choice
- 2 tbsp extra virgin olive oil
- 1 cups (237 ml) chopped onion (about half)
- 2 cloves garlic (minced)
- 2 cups (473 ml) Pomi strained tomatoes
- 0.3 cups (71 ml) dry white wine such like Sauvignon Blanc (Pinot Grigio etc.)
- 0.5 cups (118 ml) unsweetened almond or cashew milk
- 1 tbsp birch xylitol or sweetener of choice
- 0.5 tsp dry basil
- 0.25 tsp chili flakes
- 1-1.5 tsp pink himalayan salt or to taste
- black pepper
- fresh basil (chopped)
Instructions
- Prepare pasta according to package instructions and set aside.
- In a large pan, heat olive oil. Add chopped onion and 1/2 tsp salt; sauté for 5 minutes, stirring occasionally.
- Add minced garlic and cook for 1-2 minutes.
- Pour in tomato sauce, white wine, and milk.
- Add sweetener, dry basil, chili flakes, remaining salt, and pepper to taste. Stir well.
- Bring to a boil, then lower heat to a simmer. Simmer for 20-25 minutes, stirring occasionally.
Notes
- For a smoother sauce, blend the sauce with an immersion blender after simmering.
- If you don’t have white wine, you can substitute with an equal amount of vegetable broth.
- To enhance the flavor, add a pinch of dried oregano or thyme along with the basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 0