A simple and satisfying vegan pasta dish featuring macaroni noodles smothered in a rich and flavorful tomato sauce. This recipe is quick to make and perfect for a comforting weeknight dinner.
OVERVIEW
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 300 per serving
INGREDIENTS
- 8 oz (225g) macaroni pasta (use gluten-free if needed)
- 8 oz (225g) spaghetti pasta (use gluten-free if needed)
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
INSTRUCTIONS
- Cook the Pasta:
- Cook the macaroni and spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the Tomato Sauce:
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the diced tomatoes, tomato paste, dried basil, dried oregano, onion powder, salt, and pepper.
- Stir to combine and bring to a simmer. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens.
- Combine Pasta and Tomato Sauce:
- Add the cooked macaroni and spaghetti to the tomato sauce.
- Stir well to coat the pasta with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve:
- Remove from heat and let it sit for a few minutes to thicken further.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes:
- You can customize the sauce by adding vegetables like diced bell peppers, mushrooms, or spinach.
- Feel free to adjust the seasoning according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
