This recipe is for about 4 people.
400 g wholemeal penne¹
2 onions, coarsely chopped
3 garlic cloves, finely chopped
2 tbsp tomato puree
1 teaspoon (dried) oregano
500 ml vegetable stock
500 ml plant-based milk
2 cans diced tomatoes²
3 tbsp nutritional yeast
Sea salt and pepper
Some finely chopped olives, capers and sun-dried tomatoes
Cook the spaghetti according to the directions on the package.
Put a dash of the vegetable stock in a large pan and fry the onion until soft. After 5 minutes, add the garlic and oregano and stir-fry for a minute.
Then add the rest of the ingredients and mix well!
Once it comes to a boil, lower the heat so that it is simmering slightly and let it cook for 20-25 minutes. Taste after 10-15 minutes whether everything is well seasoned and add some tomato puree, nutritional yeast or salt and pepper.
Look out; Stir everything well every few minutes! It bakes a bit quickly (I’ve already experienced it once haha)
¹ Or of course other whole wheat or gluten-free pasta
² Or peeled tomatoes, then make them a bit smaller after 10-15 minutes with, for example, a spatula
³ The dish is also delicious without the extra additions, so don’t fly to the store for it
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife.nl).