Vegan Lumache Pasta
Learn how to make delicious lumache pasta with this easy, step-by-step recipe. Perfect for any occasion, with simple ingredients and tips!
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, chopped
- 1 paprika (red bell pepper), chopped
- 2 sticks of celery, chopped
- Fresh parsley, chopped (for garnish)
Protein
- 450 g plant-based minced meat (like soy mince, lentil mince, or your favorite vegan ground)
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Sauce
- 200 ml plain canned tomatoes (no added wine or weird stuff, always check)
Pasta
- 250 g dry, egg-free pasta (I always double-check the label)
Instructions
- First things first, grab a big pan, pour in some olive oil, and heat it up. Do not walk away, we are just getting started! Toss in the chopped onion and fry it for about a minute while giving it a nice stir. I like to say hi to my onions at this point because they kickstart the flavor party.
- Now, let’s wake things up. Add the minced garlic and stir it around for about 30 seconds. Oh, I love that smell! Next, throw in the chopped carrot and keep frying everything together for about 2 minutes. Stir, stir, stir! Do not let anything burn on you because we are building magic here.
- Time to invite the paprika to the pan. Boom, it is in! Fry that for about 2 more minutes. It is starting to look good, right? Now add the celery and keep things moving for another 2 minutes. Yep, your kitchen should smell amazing by now.
- Okay, here comes the fun part. Add your plant-based mince right into the veggie mix. I personally like soy mince because it soaks up all the flavors like a champ! Fry everything together for about 4 minutes until the mince gets a nice little sizzle going.
- Pour in the canned tomatoes. Make sure you grabbed the plain ones! Mix it all up, cover the pan, and let it simmer for about 10 to 15 minutes. This is your chance to clean up the mess you have probably made, like I always do. Or just vibe in the kitchen, your call.
- Meanwhile, let’s get that pasta going. Bring a big pot of water to a boil, add some salt, and toss in your pasta. Cook it until it is al dente. You know, firm but not crunchy. Do not overcook it or your pasta will get all mushy. Been there. Done that. No thanks.
- Once your pasta is cooked, drain it and give it a little shake. Mix the pasta straight into the sauce and stir it all together like you mean it. I like to taste it here and sneak a bite. Chef’s privilege.
- Sprinkle some fresh parsley on top and boom, you are done! Take a second to admire your work before diving in. Seriously, you just made an awesome, fully vegan, halal-friendly pasta dish and I am proud of you!