Vegan Pasta Sauce
A flavorful and easy-to-make vegan pasta sauce that's perfect for pasta, rice, or roasted vegetables.
Ingredients
- 3 tablespoons olive oil
- 2 small red onions (diced)
- 2 cloves fresh garlic (chopped)
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- ¼ teaspoon ground cinnamon
- 1 dash clove spice
- 1 teaspoon vegetable stock paste (or 1 vegetable stock cube)
- 1 can Roma tomatoes (400ml)
- 1 cup baby sweet peppers
- ¼ cup fresh parsley
- 2 sprigs fresh oregano
- ½ cup reserved pasta water
Instructions
- Heat olive oil in a large saucepan over medium heat. Add diced red onions and garlic and cook until soft (about 5 minutes).
- Stir in cumin, salt, black pepper, basil, oregano, cilantro, cinnamon, and clove. Cook for 2 minutes to bloom the spices.
- Add fresh chopped tomatoes, canned Roma tomatoes, baby sweet peppers, fresh parsley, and oregano. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Smash tomatoes with a fork and mix in reserved pasta water until smooth.
- Let cool slightly, then blend until smooth or leave it chunky as preferred.
- Serve over pasta, grains, or roasted vegetables.
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Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.