Best pasta recipe – vegan and allergen free

My friends came over the other day and for late lunch I made an array of things as you can see from the spread below. On this particular case, me being plant based and one of my friends having severe allergies to dairy, eggs and nuts ( all of which are hidden ingredients even in products where you definitely wouldn’t ecpect it to be in!) meant that I had to be very concious of my food prep and ensure there were options for her that were not only vegan but free of cocnut oil or nuts.

One of the dishes, I made for her was a delicious pasta. So simple, yet so delicious and flavourful, so much so that the same friend today asked me for the recipe for a dinner party she was hosting herself because she enjoyed it so much. Asking each other for recipes is in essence the most organic form of blogging or at least where the idea came from. So naturally I made sure that as soon as I was home I would post it online so my friends and others can easily access this delicious dish. And more importantly if there are people out there with such allergies or know someone who they are planning on cooking for with allergies then I hope this helps.

• 4 Large vein tomatoes
• 1 large onion
• 4 garlic cloves
• Half a glass to a glass of water
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 tablespoon of sugar
• 1 table spoon of tomato paste
• Black pepper
• Olive oil
• 4 servings of pasta

Method

1. Blend together the tomatoes, onions, garlic cloves and water in a blender
2. In a pan place three spoons of olive oil and the blended ingredients
3. Then add the salt, paprika, sugar, tomato paste, black pepper
4. Cook on a low – medium heat for 30 minutes
5. Then just boil your pasta in a water, salt and olive oil mixture (the oil stops it sticking and makes it more flavourful)
6. Drain pasta and add to sauce

Serve and enjoy.