This recipe offers a vegan twist on the classic Italian ‘nduja pasta, creating a rich and spicy sauce that’s perfect for pasta lovers.
Ingredients:
- 70g sun-dried tomatoes in oil, drained
- 3 garlic cloves
- 2 bird’s eye chillies
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp miso paste
- Fresh basil
- Olive oil
- 2 tins of whole tomatoes
- 320g pasta (mafaldine or your choice)
- Salt
- Vegan parmesan (optional)
Method:
- Make the ‘nduja paste:
- Blend sun-dried tomatoes, 1 garlic clove, chillies, paprika, vinegar, and miso paste
- Prepare the sauce:
- Fry chopped basil stalks and remaining garlic in olive oil
- Add tinned tomatoes and ‘nduja paste, simmer for 20-30 minutes
- Cook the pasta:
- Boil pasta in salted water until al dente
- Combine and serve:
- Mix pasta with sauce, adding pasta water to loosen if needed
- Garnish with sliced basil leaves and vegan parmesan
This Vegan ‘Nduja Pasta is a flavor-packed dish that brings the heat and richness of traditional ‘nduja to your plant-based kitchen. Don’t let the ingredient list intimidate you – the result is a comforting, spicy pasta that’s sure to become a favorite. Give it a try and experience the bold flavors of Italy in a completely vegan form!