Description
Make this delicious, healthy, hearty recipe for Vegan Pasta Amatriciana with only 9 ingredients in 40 minutes.
Ingredients
Scale
Pasta:
- 2 tablespoons extra virgin olive oil, divided
- 1 (5 – 6 ounce) package vegan tempeh bacon, sliced, and chopped into 1-inch pieces (make your own homemade tempeh bacon here)
- 1 small onion
- 3 cloves garlic, minced
- 2 tablespoons fresh chopped thyme (or 1 tablespoon dried)
- 1 teaspoon crushed red pepper
- ½ teaspoon salt (optional)
- 3 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, with juice
- 1 pound pasta, uncooked (whatever shape you desire, such as rigatoni, penne, or spaghetti)
- Boiling water (reserve pasta water)
- ½ cup vegan parmesan cheese (make homemade vegan parmesan here)
Garnish (optional):
- Thyme leaves
- Extra virgin olive oil
Instructions
- Preheat oven to 375 F.
- Meanwhile, heat one tablespoon of the olive oil in a Dutch Oven or large ovenproof pot over medium heat on the stove. Add the tempeh bacon and cook until crispy (about 7 minutes). Remove from the pan and transfer to a dish—set aside. Do not wipe out the remaining oil in the Dutch Oven or pot.
- Add onion, garlic, thyme, red pepper, and salt (optional) to the Dutch Oven or pot and cook over medium heat until vegetables soften (about 5 minutes).
- Add tomato paste and canned tomatoes and cook while stirring for one minute. Remove from heat.
- Cover the Dutch Oven or pot with lid and cook in the preheated oven for 25 minutes.
- While the tomato mixture is cooking in the oven, prepare the pasta (according to package directions). Fill large pot 2/3 full of water, bring to a boil, add pasta, cook until al dente, and drain water—reserving some cooked pasta water for the recipe.
- Remove the Dutch Oven or pot from the oven after tomato mixture is done cooking, and place it on the stove top on low heat.
- Mash tomatoes with the back of a wooden spoon. Stir in the cooked tempeh bacon and drained pasta, gently mixing until well distributed, adding reserved pasta water as needed (about ¼ – ½ cup) to create a smooth sauce.
- Top with vegan parmesan cheese, and garnish (optional) with fresh thyme leaves and a drizzle of olive oil.
- Serve immediately. Makes 8 servings (about 1 ¼ cups each).
Notes
If you make homemade tempeh bacon for this recipe, do not precook it in the pan or oven.
Make this recipe gluten-free by using gluten-free tempeh bacon and pasta.
Leftovers are delicious reheated! Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American, Italian