Vegan Pasta Marinara

For a yummy vegan topping, we use toasted bread crumbs instead of grated cheese!

Coline
Coline

3 minutes

Prep time

15 minutes

Cook time

382 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan

recipe

Garlic

Step 1

Mince or crush the garlic.

Oregano (dried)
Tomato purée
Garlic
Broth (vegetable)

Step 2

Heat a drizzle of olive oil in a pot over medium heat. Add the garlic. Cook, stirring for 1 min. Add tomato purée, oregano, salt & pepper. Pour in the veggie stock. Stir to combine.

Pasta (rigatoni)

Step 3

Add the dry pasta to the pot. Make sure it's completely covered in the sauce. Cover & cook for 15 min, or until pasta is cooked through.

Bread crumbs

Step 4

While the pasta is cooking, toast the bread crumbs with a drizzle of olive oil in a small pan until lightly golden. Stir or shake the pan to brown evenly.

Basil (fresh)

Step 5

Serve the pasta topped with a sprinkle of breadcrumbs, olive oil, salt, pepper & fresh basil (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy382 cal.
Fat2 g
Carbohydrates73 g
Protein13 g
Fiber5 g

On average, one serving of the recipe "Vegan Pasta Marinara" contains 382 Energy, 2 g of Fat, 73 g of Carbohydrates, 13 g of Protein, 5 g of Fiber.

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Vegan Pasta Marinara
Very easy