Vegan Pasta Amatriciana

Make this delicious, healthy, hearty recipe for Vegan Pasta Amatriciana with only 9 ingredients in 40 minutes. 

Pasta:

• 2 tablespoons extra virgin olive oil, divided
• 1 (5 – 6 ounce) package vegan tempeh bacon, sliced, and chopped into 1-inch pieces (make your own homemade tempeh bacon here)
• 1 small onion
• 3 cloves garlic, minced
• 2 tablespoons fresh chopped thyme (or 1 tablespoon dried)
• 1 teaspoon crushed red pepper
• ½ teaspoon salt (optional)
• 3 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes, with juice
• 1 pound pasta, uncooked (whatever shape you desire, such as rigatoni, penne, or spaghetti) 
• Boiling water (reserve pasta water)
• ½ cup vegan parmesan cheese (make homemade vegan parmesan here) 

Garnish (optional):

• Thyme leaves
• Extra virgin olive oil 

Instructions

1. Preheat oven to 375 F.
2. Meanwhile, heat one tablespoon of the olive oil in a Dutch Oven or large ovenproof pot over medium heat on the stove. Add the tempeh bacon and cook until crispy (about 7 minutes). Remove from the pan and transfer to a dish—set aside. Do not wipe out the remaining oil in the Dutch Oven or pot. 
3. Add onion, garlic, thyme, red pepper, and salt (optional) to the Dutch Oven or pot and cook over medium heat until vegetables soften (about 5 minutes).
4. Add tomato paste and canned tomatoes and cook while stirring for one minute. Remove from heat. 
5. Cover the Dutch Oven or pot with lid and cook in the preheated oven for 25 minutes. 
6. While the tomato mixture is cooking in the oven, prepare the pasta (according to package directions). Fill large pot 2/3 full of water, bring to a boil, add pasta, cook until al dente, and drain water—reserving some cooked pasta water for the recipe.
7. Remove the Dutch Oven or pot from the oven after tomato mixture is done cooking, and place it on the stove top on low heat. 
8. Mash tomatoes with the back of a wooden spoon. Stir in the cooked tempeh bacon and drained pasta, gently mixing until well distributed, adding reserved pasta water as needed (about ¼ – ½ cup) to create a smooth sauce. 
9. Top with vegan parmesan cheese, and garnish (optional) with fresh thyme leaves and a drizzle of olive oil. 
10. Serve immediately. Makes 8 servings (about 1 ¼ cups each). 

If you make homemade tempeh bacon for this recipe, do not precook it in the pan or oven. 

Make this recipe gluten-free by using gluten-free tempeh bacon and pasta. 

Leftovers are delicious reheated! Store in an airtight container for up to 5 days.