When pasta is life, try out this Tomato, Garlic, Basil Capellini recipe from Plantifully Based. Coconut sugar, garlic and tomatoes simmer together to create a light, refreshing sauce that the capellini perfectly absorbs. While most pastas have the tendency to put you right to sleep, this vegan-friendly dish is not nap-inducing. It's sweet, savory and can easily be whipped up in under 30 minutes. Toss in some tofu or poultry of your choice for a little extra protein.
10 garlic cloves
30 grape tomatoes
3 tsp salt
2 tsp coconut sugar (or any sugar of choice)
Red pepper flakes
2-3 tbsp light olive oil
In pan on medium low heat put 2-3 tbsp olive oil.
Slice your garlic cloves into small slivers and cut grape tomatoes in half. Put garlic in heated oil for 5-10 minutes until it turns golden brown, do not let your garlic burn.
Then place in tomatoes, salt and coconut sugar cook for about 20-30 minutes. Tomatoes will burst and garlic will be golden, this is your sauce.
Cook your pasta and gently toss in a pan to coat pasta in sauce.
Top with fresh basil, red pepper flakes and enjoy!
This is original recipe created by Plantifully Based for GreenLife.