Easy Vegan Spaghetti
A quick and easy plant-based spaghetti bursting with fresh flavors and topped with a delicious tomato sauce that's got a kick of red pepper. A comfort food at its finest, and so easy to customize.
Ingredients
- 1 onion-diced
- 2 tbsp olive oil
- 4 cloves garlic-minced
- 1 6 oz can tomato paste
- 1 15 oz can tomato sauce
- 1 28 oz can fire roasted diced tomatoes
- 1 tbsp Italian seasoning
- 2 tbsp brown sugar
- 1 tbsp oregano
- 1/2 tbsp thyme
- 1 bay leaf
- 2 tsp red pepper flakes
- 6 leaves fresh basil- chopped (sub 1 tbsp dried)
- salt and pepper to taste
- 8 oz pasta
Instructions
- Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
- Add the diced garlic and sauté for another 2 minutes or until fragrant.
- Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well.
- Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
- Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but if possible this sauce should be simmered for at least an hour or two. Discard bay leaf.
- Bring a salted pot of water to a boil and add a little drizzle of oil to keep pasta from sticking.
- Add pasta to boiling water and cook until al dente, or about 7-8 minutes. Drain and add to the saucepan with the sauce. Mix until incorporated.
- Serve warm and top with fresh basil and vegan parmesan if desired.