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Easy vegan pasta in tomato sauce
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Vegan pasta in marinara sauce (oil-free)

Course Main Course
Cuisine Italian, Low fat, Vegan
Keyword oil-free marinara pasta, vegan pasta with tomato sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 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.
    Marinara sauce preparation for vegan pastas
  • 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.
    Mushrooms and red onions in white wine sautee
  • Add the sautee to the tomatoes, strain the pastas when done, and add them as well. Mix slowly.
    Add the pastas and onions mushrooms to the marinara
  • Top with chopped fresh basil and serve immediately.
    Vegan pasta in marinara sauce (oil-free)

Nutrition

Calories: 380kcal | Carbohydrates: 75g | Protein: 13g | Fat: 1g | Sodium: 183mg | Potassium: 678mg | Fiber: 5g | Sugar: 9g | Vitamin A: 410IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg