This fool-proof homeade vegan pasta is accompanied by an easy vegan cream sauce, that is full of flavour.
Homemade pasta is always going to be fresher, healthier, and taste much better than store-bought pasta. While making pasta from scratch can be an intimidating process at first, after making it once you will see it is actually not difficult! Especially this recipe. You do not need to put a ton of time and effort into preparing homemade pasta, and the rewards are HUGE.
From Scratch is Always Better
Pasta from scratch uses minimal, whole ingredients: semolina and all-purpose flour, water, salt and olive oil. It produces a pasta with flavour, depth and it also just absorbs sauces more than boxed pasta. It is always without a doubt worth the effort. Delicate and delicious pasta dough with silky texture and rich flavours that will elevate your pasta dishes.
Authentic Italian PastaWithout Egg
This recipe excludes eggs to make a vegan pasta. An egg-less pasta is not less “traditional” than those made with egg. In Italy, the birthplace of pasta, different towns and regions have different traditions when it comes to pasta making. Pasta from north Italy for instance is often made with soft wheat flour, since it grows primarily in the northern regions. Soft wheat flour is low in protein, so the addition of eggs in the north of Italy is usually required to bind the dough together, resulting in silky, golden sheets of pasta.
Head over to central and southern Italy on the other hand, and they historically produce pasta that is often made of semolina flour and water. Essentially, vegan pasta is the norm over there! Semolina flour only grows in central and south Italy. Since this type of flour is higher in protein, eggs are usually not needed – just a little bit of water. So yes, eggless pasta is just as ‘authentic’ as that with egg.
Easy Peasy
This easy vegan homeade pasta recipe only requires mixing together a few ingredients, kneading and rolling, and cutting your dough. You don’t even need a pasta maker. Just get those ingredients together and create whatever pasta shapes you want using your hands! Don’t worry so much about crafting perfectly-shaped noodles. It’s all in the taste, and a little rustic charm just adds to the presentation.
You Can Use More Simple Sauces
The highlight of any fresh pasta recipe is the pasta! The pasta is the star, and the sauce is the accompaniment. With this delicious homeade fresh pasta, you’ll enjoy the taste of the actual pasta so much that you won’t need to drown it in sauce. If you don’t feel like making a sauce, then don’t! You can try it with just fresh garlic and olive oil, with a dash of grated vegan cheese. It’s equally delicious with just some vegan butter and sage. In general though, stay way from store-bought sauces! They often have too much salt and sugar in them, which reduces the health benefits of the entire dish, and simply don’t taste as great.
The simple garlic cream sauce included in this recipe though is just enough to add a creamy flavour to the dish, without out-shining your freshly-made noodles. It’s a cream sauce that’s very versatile too, and you can keep it in your back pocket to add to a number of dishes.
Homemade Vegan Pasta with Creamy Roasted Tomato & Garlic Sauce
Ingredients
Homeade Vegan Pasta
- 1 1/4 cup all purpose flour
- 1 cup semolina flour
- 1/2 tsp salt
- 3/4 cup water
- 2 tsp olive oil
Vegan Creamy Roasted Tomato & Garlic Sauce
- 3 cups grape tomatoes (halved)
- olive oil
- 1/4 cup shallots
- 8 large cloves garlic
- salt and black pepper (to taste)
- 3 tbsp unbleached all-purpose flour
- 2 1/2 cups unsweetened oat, soy or almond milk
- 3 tbsp nutritional yeast
- 1-2 tbsp vegan parmesan cheese
- fresh sage
- 1-2 tbsp lemon juice
Instructions
Homeade Vegan Pasta
- Mix the flour, semolina, and salt in a bowl.
- Create a well. Pour in water and olive oil. Mix together until combined.
- Transfer to a flat surface and knead until it becomes a soft dough (about 8 minutes).
- Form into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- After refrigerating, cut dough into 2 portions.
- Place one portion on a floured surface and roll it out into a thin sheet.
- Dust with a bit more of flour and loosely roll up the sheet. Cut the roll into strips, and then unfurl the strips.
- Lay the noodles loosely into little nests.
- Repeat with second portion of dough.
- Cook in salted boiled water for 3-4 minutes.
Vegan Creamy Roasted Tomato & Garlic Sauce
- Preheat oven to 400 degrees.
- Drizzle tomatoes with olive oil and sea salt. Place cut side up on a parchment paper-lined baking sheet and bake for 20 minutes.
- In a large skillet over medium-low heat, add 1 Tbs olive oil, your lemon juice, garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes.
- Stir in flour and slowly whisk in the plant milk a little at a time. Add nutritional yeast, more salt and black pepper as desired, and bring to a simmer. Cook for another 4-5 minutes to thicken.
- Add your cooked homeade pasta and roasted tomatoes, then stir.
- Top with vegan parmesan and chopped fresh sage.
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