Pasta with Tomato & Rosemary Sauce Recipe

This recipe is inspired on a dish that my mother has always made. Garlic and rosemary are natural allies and go very well in a creamy sauce for pasta. However in the family recipe there is no cream as such but a ridiculous amount of cheese is melted in tomato to make a creamy and gooey (and absolutely delicious) dish. However I do try to keep things as dairy free as I can these days so i decided to replace the cheese with a dairy free alternative so I use dairy free cream.

I like to use almond cream (oat cream works very well too) as an alternative to regular cream, and with the tomato it makes a rich sauce filled with Mediterranean flavours. This way it is the marriage of garlic and rosemary that come through and become the stars of the dish. The good thing about this recipe is that it is a very quick and easy dish to make that takes as long as pasta takes to cook.

Pasta with Tomato & Rosemary Sauce Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 200 g pasta
  • 8-10 closed cap mushrooms
  • 2 tbsp olive oil
  • 2 large cloves of garlic
  • 2 stalks of rosemary
  • 1 tin of tomato or passata (400g)
  • 1 pinch of sugar
  • 4 tbsp of nutritional yeast
  • 200 ml dairy free cream
  • 2 cups pasta
  • 8-10 closed cap mushrooms
  • 2 tbsp olive oil
  • 2 large cloves of garlic
  • 2 stalks of rosemary
  • 1 tin of tomato or passata (14 oz)
  • 1 pinch of sugar
  • 4 tbsp of nutritional yeast
  • ¾ cup dairy free cream

Instructions

  1. Start by putting water and salt to boil and then add the pasta, allow to cook until it becomes al dente.
  2. Slice the closed cap mushrooms and sauté in a pan with about 2 tbsp of olive oil.
  3. Roughly dice the cloves of garlic and add to the pan and saute for a few minutes.
  4. Finely chop the leaves of the rosemary stalks and add to the pan and cook for a few more minutes taking care it doesn’t burn. Discard the stalks if hard or woody.
  5. Add 1 tin of tomatoes (together with a pinch of sugar), and the dairy free cream.
  6. Allow to reduce until it starts to thicken and add 4 heaped tbsp of nutritional yeast and mix well. Season to taste.
  7. Add the pasta and garnish with some rosemary leaves and toasted flaked almonds.

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