Pasta Sauce, Olivia
Description
This savory vegan pasta sauce combines the tangy brightness of jarred artichoke hearts with earthy mushrooms and aromatic garlic. The blend of fresh basil, oregano, and a hint of cayenne creates a complex flavor profile that coats every strand of pasta perfectly. It is a quick, satisfying weeknight dinner that feels homemade and comforting. Ideal for vegetarians or anyone seeking a lighter yet fulfilling Italian-inspired meal, this dish comes together in under an hour using pantry staples.Ingredients
Directions
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Heat olive oil in a large saucepan over medium heat.
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Add chopped onion and sliced mushrooms; saut&# 195;© until softened and lightly browned, about 5 minutes.
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Stir in crushed garlic, oregano, and cayenne pepper; cook for 1 minute until fragrant.
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Pour in canned tomatoes with their juice; bring to a simmer.
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Add drained artichoke hearts and black olives to the sauce.
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Simmer uncovered for 15 minutes, allowing flavors to meld and sauce to thicken.
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Remove from heat and stir in basil and grated vegan Parmesan or nutritional yeast.
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Season with salt and pepper to taste; serve hot over cooked pasta.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 70.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 120.0mg5%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 8.1g33%
- Sugars 0.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Drain artichoke hearts well before adding to prevent a watery sauce.
For a creamier texture, blend half the sauce with an immersion blender before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
If using fresh basil, add it at the very end to preserve its bright flavor and color.
artichoke, vegan, pasta, sauce, italian, mushrooms, garlic, onion, herbs, quick, dinner, plant-based, comfort, olive oil, tomatoes
