Vegan Pasta Arrabiata
Serves
2
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
5 oz. (140g) whole wheat pasta
1 tbsp. olive oil
1 small eggplant, diced
salt & pepper
1 tsp. paprika
1 medium onion, diced
2 cloves garlic, minced
2 tsp. tomato paste
2 cups (480ml) tomato passata
2 tomatoes, diced
2 tbsp. nutritional yeast
¼ tsp. coconut sugar
1 red chili pepper, chopped
1 tbsp. almonds, toasted, chopped
Nutrition
(Per Serving)
Calories
541
Fats
12 g
Protein
21 g
Carbs
95 g
Instructions
- Cook the pasta according to instructions on the packaging.
- Heat the olive oil in a pot over a medium heat, add the eggplant, and season with salt and paprika. Add in the onion and garlic and continue to cook for 5 minutes, until soft.
- Add the tomato paste, tomato passata, fresh tomatoes, nutritional yeast, coconut sugar and chili pepper. Stir to combine and leave to simmer gently for 5 minutes.
- Serve the pasta with the sauce, adding more salt and pepper to taste. Garnish with the toasted almonds.