Vegan Alphagetti
Homemade, kid-friendly alphabet pasta- just 9 ingredients and 30 minutes to make. Healthier, dairy-free, easy to make.
Servings: 6 (makes about 6 cups)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped or grated
- 3 cloves garlic, minced
- 1 28 oz (796ml) can crushed tomatoes (3 ¼ cups)
- 2 ½ cups vegetable broth
- 2 teaspoons white sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 cup alphabet pasta (gluten-free if preferred)
Instructions
- Heat the olive oil in a soup pot over medium-high heat. When hot add the onion and garlic and saute until the onion turns translucent and begins to brown, 3 - 5 minutes.
- Stir in crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 20 - 25 minutes until the sauce has thickened and is flavourful. Optionally, you can use an immersion blender to combine the sauce so it's completely smooth, but I find that as long as the onion is chopped fine enough, this isn't necessary.
- In the meantime, bring a large pot of water to a boil. Prepare pasta according to package directions. Drain the pasta and stir it into the tomato base. Serve hot or let cool and store in an air-tight container for 3 - 4 days in the fridge.
Notes
If you want to make this ahead, you can freeze the sauce without the pasta. Then when you are ready to reheat the sauce, boil some fresh pasta at the same time for a perfectly fresh pot of vegan alphagetti!
Nutrition
Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Sodium: 490mg | Potassium: 71mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 1.8mg | Calcium: 11mg | Iron: 0.3mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-alphagetti/