Plant-Based Tomato Sauce with Peas
Ingredients
- 2-3 cloves garlic
- 1 small carrot, peeled
- 1 white onion or 2 shallots
- 2 x 400g chopped tomatoes
- 1 tbsp salt
- 1/4 tsp chilli flakes
- 1 tsp sugar
- 1/4 tsp bicarbonate soda
- 200g frozen peas
- fresh basil
- 300g pasta
Preparation
Finely chop the garlic, carrot, and shallots.
Fry the chopped vegetables in olive oil on medium heat for 10 minutes, until softened.
Add the tinned tomatoes and one tin’s worth of water, stir well, and bring to a soft boil.
Once boiling, add the chilli flakes, salt, sugar, and bicarbonate of soda. Stir well; it should bubble for 30 seconds. Continue stirring and then reduce the heat to a very low simmer for 20 to 30 minutes.
Meanwhile, bring a large pan of water to a boil, add a pinch of salt so it tastes like seawater, and then add the pasta of choice.
After 20 to 30 minutes, taste the sauce and adjust seasoning with more salt or chilli flakes if needed, then blend it smooth with a hand blender.
Add the peas and basil and cook for a few more minutes.
Drain the pasta and transfer it to a large bowl.
Add a few spoonfuls of sauce to the pasta in the bowl and mix evenly, then serve with additional sauce on top.
Tips
Optionally, top with vegan Parmesan and fresh basil.
