The perfect vegan pasta sauce recipe that is simple, fuss-free and made using gorgeous ingredients that we cook with every day. Freezer friendly, healthy and satisfying. One of my staple vegan pasta recipes.
3 tbsp olive oil
2 small red onions, diced
2 cloves fresh garlic, chopped
1 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried cilantro
1/4 tsp cinnamon
dash of clove spice
1 vegetable stock cube or 1 tsp vegetable stock paste
2 red tomatoes, chopped
1 400 ml can roma tomatoes
1 cup baby sweet peppers
1/4 cup fresh parsley
2 sprigs fresh oregano
1/2 cup water
1 cup of pasta water
To a large sauce pan add your olive oil and heat it up for 30 seconds.
Add your onions to the sauce pan and garlic and sweat them down for 5 minutes on medium heat. Stir occasionally to avoid burning .
Now add all of your spices, and veg stock cube or vegetable stock paste. Give them a good stir for 2 minutes.
Now add your tomatoes (canned and fresh), pepper and fresh herbs. Bring this mixture to a boil, then simmer on low heat for 15 minutes.
Using a fork smash up your tomatoes and ensure the sauce is nice and soft. Add 1/2 cup water and stir till combined.
Let your sauce cool for a few minutes, add it to a high speed blender and blend till smooth.
Serve hot with pasta, rice or freeze in an air tight container for up to around 3 months.
Play around with what fresh and dry herbs you use in this sauce! It is completely fool proof and designed to help you have a staple sauce recipe in your back pocket should you ever need one on the fly!