Creamy Tomato Pasta | Vegan One Pot Wonder | THE HAPPY PEAR

Heat a pan on high heat until the flame comes up the side.

Add 1 and 1/2 tablespoons of oil to the pan.

Chop 1 onion and 3 cloves of garlic and add them to the pan.

Chop 1 eggplant into small bite-sized pieces and add it to the pan after cooking the onion and garlic for 2 minutes.

Cook the onion, garlic, eggplant, and 200 grams of mushrooms for a couple of minutes until softened.

Add 4 tablespoons of tamari to the vegetables and cook until most of the tamari has evaporated or been absorbed.

Add 100 ml of water to the pan and cook until all the water has evaporated or absorbed, about 3 to 4 minutes.

Once the vegetables are soft, add 2 tins of chopped tomatoes and 100 ml of tomato puree to the pan.

Add 1 tablespoon of maple syrup to offset the acidity of the tomatoes.

Add 500 grams of fusilli pasta to the pan and mix well.

Pour in 500 ml of non-dairy milk and 500 ml of vegetable stock, ensuring the pasta is submerged.

Cook for about 10 minutes, checking the pasta for al dente texture by tasting it.

Add 1 teaspoon of black pepper, adjusting to taste.

Pluck and chop 25 grams of basil, adding it to the pot.

Optionally, add chili flakes and nutritional yeast for flavor.

Serve the creamy tomato pasta, which should serve 4 to 6 people.

Equipment Needed

Spice Level:

Dietary