Ingredients for pasta al pomodoro, spaghetti aglio e olio, and spaghetti cacio e pepe below.
These pasta dishes are 100% plant-based (vegan), and so free of milk, free of butter, free of cheese, and free from any animal based products.
► Spaghetti al pomodoro: 0:26
► Spaghetti aglio e olio: 3:23
► Cacio e pepe: 5:25
PRINTABLE RECIPES
► Spaghetti al pomodoro:
► Spaghetti aglio e olio:
► Cacio e pepe:
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INGREDIENTS
✪ For pasta al pomodoro
300 g (10.6 oz) spaghetti bronze cut
400 g (14.1 oz) whole peeled canned tomatoes
200 g (7.1 oz) plum tomatoes
3 to 5 tablespoons extra virgin olive oil
1 clove garlic
⅓ teaspoon chili flakes
15 fresh basil leaves
3 liters (0.8 gal) water to cook the pasta
2 tbsp coarse sea salt to salt the pasta water
✪ For pasta aglio e olio
300 grams (10.6 oz) spaghetti (or bavette or linguine)
3 cloves garlic
½ to 1 tbsp chili flakes
60-100 ml olive oil, extra virgin
2 handfuls flat-leaf parsley finely chopped
3 liters (0.8 gal) water to cook the pasta
2 tbsp (2 tbsp) coarse sea salt
✪ For pasta cacio e pepe
300 grams (10.6 oz) spaghetti bronze cut
150 grams (5.3 oz) vegan cheese we use one that is suitable for melting and is made mainly from almonds
1 tablespoon black pepper corns you can use more or less based on your taste preference
3 litres (0.8 gal) water to cook the pasta
2 tablespoons coarse sea salt to salt the pasta water
1 pinch salt if your vegan cheese is not salty enough
■ Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Made with ❤ in our little Italian kitchen.
Nico 🙂