A Little Background
Welcome to Part 2 of the simple sauce series! If you are looking for a quick, flavorful weeknight dinner that comes together in a flash, this plant-based pasta dish is sure to earn a spot in your regular rotation
Don’t forget to check out the tomato sauce recipe that can be made ahead and can be stored in an airtight container for 1-2 weeks in the fridge.
The star of the show is the soy chorizo, which infuses rich, savory spices directly into a classic garlic and tomato base. Combined with tender penne, fragrant herbs, and a touch of reserved pasta water, the sauce becomes deliciously glossy and clings perfectly to every bite.
It is satisfying, lightly spiced, and incredibly versatile. Whether you add the optional zucchini for an extra veggie boost or keep it minimal, you get a cozy, homemade meal with very little prep required.
Tips & Notes
- Don’t skip reserving the pasta water! The starchy water helps emulsify the tomato sauce and olive oil, creating a smooth sauce that coats the penne effortlessly.
- To make this dish 100% vegan, simply swap the traditional Parmesan cheese for your favorite plant-based Parmesan alternative or a sprinkle of nutritional yeast.
- Feel free to customize the veggies. While chopped zucchini adds a great fresh bite, baby spinach, diced bell peppers, or mushrooms would also be delicious additions.
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, add a splash of water or extra tomato sauce on the stovetop to loosen up the pasta.
#vegetarian #tomatosauce #sauce #pasta #homemade
Originally posted on Instagram.
Homemade Tomato Sauce Pasta
Ingredients
Ingredients
- 200 g penne pasta
- 1 soy chorizo
- 2 large pods of garlic
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1.5 C of pasta water reserved
- 1.5 C tomato sauce
- 1 zucchini chopped optional
- Salt to taste
- 3-4 tbsp EVOO
- Basil for garnish
- Parmesan for topping
Instructions
Directions
- Bring a large pot of water to boil. Add salt (enough to make the water taste like the sea)
- Remove the chorizo film and microwave for 2mins. Mash with a fork and set aside.
- In a pan add oil and let it heat up for a min. Add garlic and cook until slightly browned.
- Add the chorizo to the pan and cook for 2 mins.
- Next add the zucchini along with the spices. Mix well and cook for another 2 mins.
- Add the tomato sauce along with the pasta water. Mix and cook for another 2 mins. Add basil, mix and remove from heat.
- Serve by topping of with Parmesan, more basil and EVOO.
- Enjoy!
Video
Notes
Tips & Notes
- Don’t skip reserving the pasta water! The starchy water helps emulsify the tomato sauce and olive oil, creating a smooth sauce that coats the penne effortlessly.
- To make this dish 100% vegan, simply swap the traditional Parmesan cheese for your favorite plant-based Parmesan alternative or a sprinkle of nutritional yeast.
- Feel free to customize the veggies. While chopped zucchini adds a great fresh bite, baby spinach, diced bell peppers, or mushrooms would also be delicious additions.
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, add a splash of water or extra tomato sauce on the stovetop to loosen up the pasta.
