Ingredients • 400g vegan paccheri pasta (or rigatoni if unavailable) • 2 tbsp olive oil • 1 small onion, finely chopped • 2 garlic cloves, minced • 2 x 400g tins plum tomatoes • 2 tbsp tomato purée • 150ml oat cream (or other dairy-free cream) • 1 tsp sugar • Salt and black pepper, to taste • Fresh basil, torn • Vegan parmesan, finely grated, for topping
Method 1. Bring a large pot of salted water to the boil and cook paccheri until al dente, reserving 150ml pasta water. 2. Heat olive oil in a wide pan, sauté onion until soft, then add garlic and cook for 1 min until fragrant. 3. Stir in tomato purée, then add tinned tomatoes, crushing gently with a spoon. Simmer 15–20 mins, stirring occasionally, until thickened. Season with sugar, salt, and pepper. 4. Blend the sauce until silky smooth, then return to the pan. Stir through oat cream for a rich, velvety finish. 5. Add drained pasta and a splash of reserved pasta water, tossing until the sauce clings to every piece. 6. Fold in torn basil, adjust seasoning, and serve immediately topped with vegan parmesan.
