Peppery Portugese Pasta
Description
This Peppery Portuguese Pasta is a hearty and flavorful vegan main course that combines earthy leeks and sweet carrots with bright, skinned tomatoes. The dish is elevated by a robust blend of dried basil, garlic, and hot chili sauce, creating a savory sauce that clings beautifully to the pasta. The texture is satisfyingly tender yet firm, thanks to the addition of crisp French beans. It is a perfect weeknight dinner option, offering a quick, nutritious, and satisfying meal for the whole family. The peppery heat balances the natural sweetness of the vegetables, resulting in a well-rounded flavor profile that is both comforting and exciting. Simple to prepare with pantry staples, this recipe delivers restaurant-quality taste without the fuss.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
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Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onions, carrots, and leeks. Saut for 5-7 minutes until softened and translucent.
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Add the crushed garlic and dried basil to the pan. Cook for another minute until fragrant, being careful not to burn the garlic.
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Stir in the chopped tomatoes, tomato puree, and hot chili sauce. Season with salt and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
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Add the trimmed French beans to the sauce. Cook for an additional 5 minutes until the beans are tender-crisp.
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Toss the cooked pasta with the vegetable sauce until evenly coated. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 86.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.
Substitutions: You can substitute French beans with green beans or broccoli florets. For a creamier texture, stir in a splash of plant-based milk or coconut cream at the end.
Tip: To skin tomatoes easily, score an 'X' on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. The skins will peel off easily.
Variation: Add a handful of fresh spinach or kale at the end of cooking for extra nutrients and color.
pasta, vegan, spicy, vegetables, leeks, carrots, tomatoes, basil, chili, garlic, french beans, dinner, italian, portuguese, simple, healthy
