Calabrian Chili Tomato Pasta with Shallots and Garlic (vegan, gluten free)
Servings: 1
Equipment
- Pan or skillet
Ingredients
- 8-10 oz pasta of choice or use tteok noodles*
- 1/4 cup olive oil
- 2 shallots finely minced
- 5 cloves garlic
- 2 tsp calabrian chili peppers use paste, or chopped peppers
- 1/4 cup tomato paste double concentrated
- 1/2 tsp salt more, to taste
- 2 tbsp reserved pasta water
- 2-4 tbsp plant milk unsweetened
- vegan parmesan to taste
Instructions
- Start by bringing a pot of water to a boil with a heavy pinch of salt and prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water.
- In a skillet or pan, heat olive oil and sauté shallots for 3-5 minutes on medium heat, until tender and fragrant. Add garlic and sauté for another 2-3 minutes.
- Lower the heat and add calabrian chili and tomato paste. Stir to combine and cook for 1-2 minutes.
- Add pasta water and cooked noodles to the sauce and toss to coat. Add oat milk as needed until sauce consistency you like is achieved. Add salt and season to taste. Serve with a generous amount of vegan parmesan cheese to finish.