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Vegan Capellini Pomodoro Recipe

Vegan-capellini-pomodor

My kids love this recipe! Not only does it taste great, but it's really easy to make and doesn't take much time. It helps you get a quick tasty dinner on the table with little effort or time. It's a recipe that everyone in the family is sure to like.

Vegan Capellini Pomodoro Recipe

What you need:

  • 4 garlic cloves, minced
  • 2 cans (14 ounce) of organic diced tomatoes, or 2 pounds of fresh peeled and diced tomatoes
  • 1-2 cups of fresh chopped basil leaves
  • 1/3 cup of extra virgin olive oil
  • 1/2 cup of vegan parmesan grated cheese
  • 1 box of angel hair pasta, cooked
  • salt and pepper to taste

For this recipe, use the amount of chopped fresh basil that you like. Some people like a lot of it in the dish, others like less. I use about one cup and it's perfect for us, but if you like more, then add more.  For the vegan parmesan, our favorite brands are Follow Your Heart and Go Veggie. One or both can usually be found in the produce section of most well stocked mainstream grocery stores.

What to do:

Soften the garlic in a pan with the olive oil. Add in the cans of tomatoes and heat it all together. Add in your salt and pepper to taste. Once heated through, which just a few minutes, then pour it over your bowl of cooked angel hair pasta. Add half of your vegan parmesan. Toss it all together. It's ready to serve! Top each plate with additional vegan parmesan. Enjoy! Leftovers go nicely for lunch the next day.



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