Description
Comforting yet simple plant-based Italian pasta ready in 30 minutes. This Vegan Pasta al Pomodoro is bound to become a family favorite and it can easily be made on a weeknight!
Ingredients
Scale
Pomodoro Sauce (Try this homemade Roasted Tomato Sheet Pan Pomodoro recipe)
8oz. Pasta (Your Choice)
3 Garlic (Minced)
1 Cup Breadcrumb
1 Cup Castelvetrano Olives (Or Your Favorite)
3 Tbsp Vegan Parmesan (Garnish)
3 Tbsp Fresh Basil (Chopped for Garnish)
1 tsp Red Pepper
Instructions
- Make the sauce as per the recipe.
- Mince the garlic and add it to a skillet along with the bread crumb. Turn the heat on medium and stir constantly until the bread crumb is nicely toasted. Season with salt and pepper if desired and set aside.
- Cook the pasta as per the directions on the box.
- Serve the pasta immediately into bowls and spoon the sauce on top. Add olives to each bowl and garnish with breadcrumb, chopped basil, and vegan Parmesan. Enjoy!
- Leftovers can be refrigerated for up to 3 days in an airtight container.
Keywords: Vegan Pasta al Pomodoro
