As much as it pains me to admit this my life isn’t all about making dainty vegan desserts. Sometimes real-life stuff gets in the way and the girl cannot afford to spend hours in the kitchen agonising over the consistency of her lemon curd or the level of sweetness of her chocolate cake.
Sometimes the girl wants the dinner to make itself so that she can focus on other stuff. This is exactly where this vegan tomato sauce pasta comes in. This dish simply makes itself. All that is required of you is to chop up some garlic and to give the sauce a good stir every now and again. Although usually I’m a passionate advocate of using real, unprocessed ingredients, it is still winter here (I know I said on Friday that spring had arrived but turns out that Greek weather has had a change of heart) so there are no sweet, sun-ripened tomatoes to be had. So in this recipe I used good quality tinned tomatoes for the sauce. After all, they would have been picked and preserved at the height of Greek tomato season so they are bound to taste better than greenhouse tomatoes available at this time of the year, right? That’s my logic anyway. This sauce is a basic vegan tomato sauce with a pinch of chilli thrown in for good measure. You are welcome to put your own spin on it. Fresh or dry oregano, basil and parsley are all good additions as is a little bit of onion (fried with the garlic) too.
handful of Kalamata olives handful of chopped walnuts 1-2 tsp lemon zest fresh parsley, to garnish cooked pasta of choice (gluten-free for GF version)
