Italian · Dinner
Tomato and Cheese Noodles (Dairy-Free)
A single-serving pasta dish of short noodles tossed in a garlicky tomato sauce with fresh basil and olive oil, finished with dairy-free mozzarella and nutritional-yeast topping. Rich, savoury, and coating every strand without cream, butter, or dairy cheese.
$4
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
544Calories
18.2gProtein
14.1gFat
85.8gCarbs
9.2gSugar
6.9gFiber
445mgSodium
0mgChol
2.1gSat Fat
520mgPotassium
185mgCalcium
3.2mgIron
0.8mcgVitamin B12
11mgVitamin C
vegetarian
vegan
high-fiber
dairy-free
Instructions
1
Prep
Bring a medium pot of salted water to a rolling boil, add the short pasta, and set a timer for the package time, stirring once.
2
Sauté the garlic in olive oil over medium heat for 1 minute until pale gold, then add canned tomatoes, oregano, salt, pepper, and sugar; simmer over medium-low heat for 8–10 minutes until thickened.
3
Add drained pasta to the skillet with a splash of reserved pasta water and toss over low heat for 1 minute, then scatter dairy-free mozzarella over top, cover, and let sit off heat for 2 minutes until softened.
4
Plate
Transfer to a bowl, sprinkle with nutritional yeast and torn fresh basil leaves, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz112g dry short pasta
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1/4 tsp1/4 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
- 2.8 oz80g dairy-free mozzarella
- 2 tbsp2 tbsp nutritional yeast
- 8-10 fresh basil leaves
- 1/2 tsp1/2 tsp sugar
