Eosinophilic Esophagitis Friendly Vegan Cheesy Pasta Pomodoro
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti
- 1 tsp salt, plus more for pasta water
- 4 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ¼ tsp red pepper flakes
- ½ tsp black pepper
- ½ cup fresh basil leaves, torn
- 2 tbsp nutritional yeast
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly.
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