Veganpenneputtanesca Recipes

Steps:

• Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
• Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
• Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
• Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
• While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
• Drain and toss with some olive oil.
• When the sauce is done, pour it into the pot with the penne and toss.
• Spoon onto large plates and top with a few capers.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
• Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
• Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
• Mix the anchovy paste with the tomatoes and pour over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 384
• Protein: 24g
• Carbohydrates: 40g
• Fat: 5g
• Cholesterol: 87mg
• Sodium: 838mg
• Fiber: 5g

Steps:

• To peel the tomatoes, you'll want to cut out the stem and cut a small X on the bottom of each tomato. Get a pot of water boiling and set a bowl of ice water nearby. Drop the tomatoes in the boiling water one at a time for about 30-60 seconds, remove and plunge into the ice water until cool. The skin should easily peel off.
• Keep the water boiling while you seed and dice the tomatoes. Put the chopped tomatoes into a strainer to get rid of the excess moisture.
• Heat the oil in a large, deep pan over medium heat. Add the garlic and sauté until fragrant. Remove the pan from the heat, add the vodka, and return to heat. Stir the vodka and oil until the alcohol is cooked out. If you still smell the alcohol fumes, it's not ready yet.
• Once the alcohol cooks out, add the tomatoes, basil, salt and pepper. At this point, start cooking the pasta.
• Simmer the tomatoes over medium-low heat for 15-20 minutes, until they are all softened. Taste and add more salt if needed.
• When the pasta is done, drain it and add it back to the pot. Toss with a small amount of oil and add the tomatoes when they are done. Toss well to combine and either serve immediately or cover and let it sit for 30 minutes so the pasta can absorb the flavors.

Steps:

• Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
• Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.