Eosinophilic Esophagitis Friendly Vegan Tomato Basil Bowtie Pasta
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Learn more āIngredients
4 servings
- 12 oz bowtie pasta (farfalle)
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- Ā½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Ā½ tsp black pepper
- Ā½ cup fresh basil leaves, roughly torn
- 3 tbsp nutritional yeast
- Ā½ cup reserved pasta water
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta water and set it aside, then drain the pasta through a colander.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced 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 ā the garlic can brown quickly.
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