What to do for dinner? These Vegan pastas in marinara sauce offered something simple that everyone in the family could enjoy in this cold day of spring in the Pacific Northwest.
The pastas we used were made with semola, egg-free. For the tomato sauce we started with a base of organic crushed tomatoes, lower in sodium than conventional tomato sauces for pastas. We added some common ingredients to make a marinara, a little bit of white wine to cook the onions and mushrooms.
This resulted in a fairly mild marinara. Of course most of us complemented it with our favorite hot sauces.
Vegan pasta in marinara sauce (oil-free)Print Pin Leave a comment
- 17.6 oz semola pasta (any vegan pasta, 500 g pack)
- 4 oz shiitake mushrooms
- 28 oz crushed tomatoes (any plain tomato sauce)
- 4 oz onions
- 4 oz white wine (you can use red wine if you prefer)
- 0.5 oz fresh basil
- dry oregano
- ground pepper
- garlic powder (or crushed fresh garlic)
- Put water to boil in a large pan and cook them for about 10 minutes (see time of your package).
- Place the crushed tomatoes in a large pan as well, and heat them slowly.
- Rinse and chop the mushrooms, onion, put them in a small frying pan on medium heat. Add the wine as a replacement for oil, and the dry herbs. Sautee for about 10 minutes.
- Add the sautee to the tomatoes, strain the pastas when done, and add them as well. Mix slowly.
- Top with chopped fresh basil and serve immediately.