Vegan Pasta Amatriciana – Sharon Palmer, The Plant Powered Dietitian


I like a great, hearty pasta recipe any night time of the week, whether or not it’s a busy weeknight or particular meal for firm. That’s why I’m so excited to share this Vegan Pasta Amatriciana recipe with you, which is so easy, but so completely scrumptious. The trademark of Italian delicacies, actually.

What’s Pasta Amatriciana?

This traditional recipe is predicated on the meals traditions within the village Amatrice, Italy. The recipe historically contains pasta, canned tomatoes, pink pepper flakes, and garlic, along with pecorino cheese and guanciale (a kind of salt-cured pork jowl)—which I swapped out for vegan parmesan and tempeh bacon as a way to make this recipe utterly plant-based.

Full of vitamin, this Italian pasta recipe is wealthy in fiber, protein, and antioxidant compounds, but it’s gentle in saturated fats and added salt, and has no added sugars. You’ll be able to simply make this recipe for Pasta Amatriciana gluten-free through the use of gluten-free pasta and tempeh. And this recipe is tremendous budget-friendly, because it’s primarily based on largely pantry staples. Make it in 40 minutes with 9 elements (not together with pantry staples). I like to serve this wholesome pasta recipe with a contemporary inexperienced salad, comparable to this vegan Kale Caesar Salad.



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Make this scrumptious, wholesome, hearty recipe for Vegan Pasta Amatriciana with solely 9 elements in 40 minutes. 


  • 2 tablespoons further virgin olive oil, divided
  • 1 (5 – 6 ounce) bundle vegan tempeh bacon, sliced, and chopped into 1-inch items (make your personal do-it-yourself tempeh bacon right here)
  • 1 small onion
  • 3 cloves garlic, minced
  • 2 tablespoons contemporary chopped thyme (or 1 tablespoon dried)
  • 1 teaspoon crushed pink pepper
  • ½ teaspoon salt (non-obligatory)
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can entire peeled tomatoes, with juice
  • 1 pound pasta, raw (no matter form you need, comparable to rigatoni, penne, or spaghetti) 
  • Boiling water (reserve pasta water)
  • ½ cup vegan parmesan cheese (make do-it-yourself vegan parmesan right here

Garnish (non-obligatory):

  • Thyme leaves
  • Additional virgin olive oil 

  1. Preheat oven to 375 F.
  2. In the meantime, warmth one tablespoon of the olive oil in a Dutch Oven or giant ovenproof pot over medium warmth on the range. Add the tempeh bacon and prepare dinner till crispy (about 7 minutes). Take away from the pan and switch to a dish—put aside. Don’t wipe out the remaining oil within the Dutch Oven or pot. 
  3. Add onion, garlic, thyme, pink pepper, and salt (non-obligatory) to the Dutch Oven or pot and prepare dinner over medium warmth till greens soften (about 5 minutes).
  4. Add tomato paste and canned tomatoes and prepare dinner whereas stirring for one minute. Take away from warmth. 
  5. Cowl the Dutch Oven or pot with lid and prepare dinner within the preheated oven for 25 minutes. 
  6. Whereas the tomato combination is cooking within the oven, put together the pasta (based on bundle instructions). Fill giant pot 2/3 stuffed with water, convey to a boil, add pasta, prepare dinner till al dente, and drain water—reserving some cooked pasta water for the recipe.
  7. Take away the Dutch Oven or pot from the oven after tomato combination is finished cooking, and place it on the range high on low warmth. 
  8. Mash tomatoes with the again of a wood spoon. Stir within the cooked tempeh bacon and drained pasta, gently mixing till properly distributed, including reserved pasta water as wanted (about ¼ – ½ cup) to create a clean sauce. 
  9. High with vegan parmesan cheese, and garnish (non-obligatory) with contemporary thyme leaves and a drizzle of olive oil. 
  10. Serve instantly. Makes 8 servings (about 1 ¼ cups every). 


Should you make do-it-yourself tempeh bacon for this recipe, don’t precook it within the pan or oven. 

Make this recipe gluten-free through the use of gluten-free tempeh bacon and pasta. 

Leftovers are scrumptious reheated! Retailer in an hermetic container for as much as 5 days. 

  • Prep Time: 10 minutes
  • Cook dinner Time: 40 minutes
  • Class: Entree
  • Delicacies: American, Italian

Attempt a few of my different favourite plant-based pasta recipes right here:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Contemporary Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna

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