Vegan Paccheri Pasta🍝
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Serves 4

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.

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