A simple tomato sauce reinvented
I like batch cooking but I dislike having the same dinner over and over so I like to cook something easy and use simple tweaks to change things up. This is a basic tomato sauce and as I heated it up, I stirred in a generous spoonful of vegan cheese spread. The luxuriant creaminess really adds a new dimension to this sauce. I complemented the cheesy tang with freshly chopped chives. I also decided to add some capers as I love their tang but I think this is a possibly controversial move!
I’ve served this with spelt pasta which is my new love. It is higher in fibre than regular white pasta, obviously vegan and doesn’t seem to have the same chewiness that I’ve experienced with wholemeal brown pasta.
If you give this recipe a go, I’d love to see your results on Instagram or Twitter- tag me @veganleanne or #veganleanne so I can have a nosey!
3 cloves garlic, crushed
1 large onion, diced
2 peppers, diced
2 400g cans chopped tomato
1 tsp vegetable stock powder
1 tsp dried oregano
Generous tbsp vegan cream cheese
salt and pepper to taste
handful fresh basil leaves
Optional handful of chives
Optional tbsp capers
pasta to serve with (usually I do about 100g per person)
Makes 4 portions
Saute the onion and garlic in a little water (or oil) if you prefer. If using water, add 1tbsp of extra water at a time as needed. Cook until soft. Add the peppers, cook for 2-3 minutes.
The rest of the ingredients, except the basil and cream ‘cheese’ and simmer on a medium/ low heat for 15 minutes. Stir in the basil, reserving some for garnish if you want, and the cream cheese and ensure it is heated through.
Whilst the sauce cooks, boil the penne in salted water as per packet instructions.
Divide between 4 plates or freeze the sauce for later use.
Serve with optional garnish of basil, or chives and/or capers