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.

Vegan pasta in marinara sauce (oil-free)

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.

Large pan of vegan pasta in tomato sauce with basil

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)

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Course: Main Course

Cuisine: Italian, Low fat, Vegan

Keyword: oil-free marinara pasta, vegan pasta with tomato sauce

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 380kcal

Author: Nicolas Pujol

Ingredients

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)

US Customary – Metric

Instructions

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.