PASTA CON VERDURAS Y TOMATE

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for sautéing.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a less expensive cheese that can still add flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato sauce

Tomato sauce is often cheaper and easier to use.

Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.

Drain pasta and set aside, reserving some pasta water.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes, paprika, salt, and black pepper; simmer for 10 minutes.

Stir in sugar to balance acidity and cook for an additional 5 minutes.

Add cooked pasta to the sauce, tossing to combine.

If the sauce is too thick, add reserved pasta water a little at a time.

Mix in cheese until melted and well incorporated.

Garnish with fresh basil and red pepper flakes before serving.

Serve hot with extra cheese on top.

Cooking Techniques

Spice Level:

Allergens