Vegan Creamy Tomato One-Pot Pasta – BY JANE J.

INGREDIENTS

  • 1 lb pasta of choice
  • 1 28 oz can diced tomatoes
  • 1 1/2 cups tomato sauce
  • 3 cups veggie broth or water (you may need to adjust liquid depending on pasta type)
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1/4 cup nutritional yeast
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1/2 tsp salt3

DIRECTIONS

  • In a large pot, combine ALL of the ingredients. Mix until thoroughly incorporated.
  • Place on the stove. Cover and bring to a boil.
  • Once it has reached a boil, uncover and simmer for about 15-20 minutes. Cook time will depend on type of pasta.
  • Remove from the heat once the pasta has become al dente.
  • Serve right away with some fresh parsley and vegan Parmesan or use for meal prep!

Tip:

I suggest using rigatoni brown rice pasta because it
makes the dish creamier and holds the flavorful sauce
really well. You can also make your own tomato sauce
with a can of tomato paste, water, and spices. I like to
use a premade jar of organic sauce because I find it adds
an additional level of flavor.

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