Amatriciana-style vegetarian pasta
The amatriciana pasta is one of the many classic Italian pasta dishes. This recipe is fully vegtetarian and can be made vegan in no time.
Ingredients
- 360 grams spaghetti or bucatini
- 150 grams vegan tofu bacon
- 400 grams whole peeled tomatoes
- salt
- chili flakes
- 50 milliliters white wine optional
- 75 grams pecorino romano cheese
- extra virgin olive oil
Instructions
- Prepare the vegan bacon according to the recipe. Add some olive oil to a pan over high heat. Add the cooked pieces of bacon and add the white wine. Let it evaporate.
- Remove the tofu bacon from the pan but leave any oil. Add the tomatoes into the pan and squish them while cooking. Add salt and some chili flakes (not much). Cook for 10 minutes over medium-low heat.
- In the meanwhile, in a separate pot, bring water to a boil and cook the spaghetti.
- When the ten minutes have passed, add the tofu bacon to the tomato sauce and mix.
- When the spaghetti are done, drain them and add the directly into the pan with the sauce. Mix rapidly and serve with grated pecorino romano cheese.
Notes
- If you have fresh chili, prefer it over chili flakes.
- White wine is not necessary, but it is a nice addition to the dish.
- When adding salt, do not exaggerate with it as pecorino cheese and vegan tofu are already salty.
Vegan
- To have a fully vegan recipe, replace the pecorino cheese with fully vegan cheese.
Nutrition
Calories: 465kcalCarbohydrates: 73gProtein: 22gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 376mgPotassium: 414mgFiber: 4gSugar: 5gVitamin A: 195IUVitamin C: 9mgCalcium: 297mgIron: 3mg
Caution
Nutritional information shall not be used for medical reasons.
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