This is a great dish that is quick and easy to make.
I made a vegan friendly version using just Avocado Oil and vegan cheeses from Angel Foods. I also replaced the salt and pepper with a healthy helping of our Herbalicious salt.
We have done a couple of Lifestyle expo's with Angel Foods and their products are amazing.
You can find Angel Foods cheese here https://www.angelfood.co.nz/
Ingredients:
450gms dried Penne Pasta
115gms mozzarella cheese (or use vegan cheese)
55gms grated Parmesan cheese (or use vegan cheese)
Tomato Sauce
25gms butter (do not use if making vegan)
2 tbsp avocado oil (4 tbsp if making vegan)
1 small, finely chopped white onion
2 garlic cloves finely chopped
1 celery stick finely chopped
400gms canned chopped tomatoes
2 tbsp tomato paste
Brown sugar to taste
1 tsp dried oregano
100mls water (use pasta water)
Salt & Pepper to taste
Instructions:
Heat the pasta as per the packet instructions. Cook until the pasta is al denti (just soft) and drain. Save about 100mls of the pasta water for adding to your sauce.
To create the tomato sauce, melt the butter with the oil in a large pan. Alternatively use only oil. Add the very finely sliced onion, garlic and celery and cook over a low heat. Stir while cooking so that the garlic doesn't burn. You want the celery to be softening and the onion to be translucent.
Add in your canned tomatoes, tomato paste, sugar (to taste), oregano and pasta water and season to your liking with salt and pepper. Increase the heat to a medium and slowly bring to a boil. Once your sauce starts to boil, reduce the heat and allow to simmer for approximately 15-20 minutes until starting to thicken. Stir occasionally while simmering.
Add your pasta to your tomato sauce mixture as well as your cheeses and allow the pasta to heat through and the cheese to melt (this should only take a few minutes), then serve and eat immediately.
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