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Pasta Sauce, Olivia

Pasta Sauce~ Olivia recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 70.5
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
  • 6 ounce Jar artichoke hearts
  • 1/8 cup Olive oil
  • 1/2 cup Onion, chopped
  • 14 ounce Canned tomatoes, with juice
  • 20 cloves Garlic, crushed
  • 1 cup Mushrooms, sliced
  • 1/2 teaspoon Oregano
  • 1/4 cup Black olives, sliced
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Cayenne pepper
  • 1/4 cup Nutritional yeast or vegan Parmesan cheese, grated
  • To taste Salt and pepper
Directions
  1. 1
    Heat olive oil in a large saucepan over medium heat.
  2. 2
    Add chopped onion and sliced mushrooms; saut&# 195;© until softened and lightly browned, about 5 minutes.
  3. 3
    Stir in crushed garlic, oregano, and cayenne pepper; cook for 1 minute until fragrant.
  4. 4
    Pour in canned tomatoes with their juice; bring to a simmer.
  5. 5
    Add drained artichoke hearts and black olives to the sauce.
  6. 6
    Simmer uncovered for 15 minutes, allowing flavors to meld and sauce to thicken.
  7. 7
    Remove from heat and stir in basil and grated vegan Parmesan or nutritional yeast.
  8. 8
    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.

Keywords: artichoke, vegan, pasta, sauce, italian, mushrooms, garlic, onion, herbs, quick, dinner, plant-based, comfort, olive oil, tomatoes
Read it online: https://www.chefs-mate.com/recipe/pasta-sauce-olivia/