A quick and simple midweek meal, this al dente penne pasta dish is served in a spicy tomato sauce and topped with dairy-free parmesan for a cheesy finish. Rich in vitamin C and fibre, this meal is ideal if you’ve built up an appetite.
1. Add the oil into a frying pan over a medium heat. Once the oil has warmed up add the garlic and cook for a couple of minutes.
2. Next, add the tomato puree and mix well to combine. Add the chopped tomatoes (I blitz mine with a stick blender for a smoother sauce), herbs and spices, then cover with a lid and leave the sauce to gently simmer. If your sauce tastes a little bitter (as some tinned tomatoes do) rectify this by adding a pinch of sugar.
3. While the sauce cooks, boil the pasta as per the instructions on the packet. Once cooked, remove from the heat, drain the water then add the pasta to the sauce.
4. Stir the pasta through the sauce until it’s evenly coated. Serve immediately.
I hope you give this penne arrabiata a try! And if you do, be sure to tag the picture #AvogelRecipes on Instagram so we can see it :)
Full of healthy benefits, tomatoes are good for the heart, hair, skin and eyes. They are also immune boosting due to their high antioxidant properties and include vitamin C and beta carotene.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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