Hello everybody! This vegan pasta recipe is so creamy and has a bit of a kick to it – I have made this *perhaps* hundreds of times; it’s basically my go-to recipe when I want a quick lunch. I realised I might not have shared the recipe in its entirety before, although I have many other recipes. But I knew I had to share it when I shot a quick snapshot of my plate the other day. So here we go, creamy, spicy vegan pasta that will leave you satisfied and cosy.
Find my other cheesy pasta recipes here
Ingredients:
- 2 shallots
- 3 cloves of garlic
- 3 tbsps of extra virgin olive oil
- 6-7 small tomatoes
- 150 ml vegan cream
- 2 tbsps of crushed chili in oil
- 2 tbsps of lemon juice
- 2 tbsps of ground nutmeg
- 3 tbsps of plantbased “cheese” bullion (here from brand uhhmami)
- Salt and pepper to taste
- 2-3 servings of pasta of your choice
Find ALL my pasta recipes here
Find the *best* bolo recipe here
How to:
Finely chop the shallots and garlic and sautée them in the oil on medium heat. Wait until the onions are browned. Meanwhile, boil a pot of salted water, and once the water is boiling, add your pasta and cook until 1 minute from al dente (don’t boil the pasta to completion; you’ll finish them in the sauce).
Once the onions and garlic are ready, add chopped fresh tomatoes and cook for about 5 minutes. Now, add the vegan cream and chilli and stir. Reduce heat to below medium and continue to stir and cook the sauce. Add the ground nutmeg, lemon juice and pepper to the sauce and let it reduce.
Once the pasta is almost done, add the pasta to the sauce with about 50 ml of pasta water and stir together. Cook for 1 minute on high heat before serving.
