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A plate of pasta arrabbiata on a blue surface. A board and a pan full of the sauce are in the corner | Hurry The Food Up

Spaghetti with Arrabbiata Sauce

Course: Dinner, Main Course
Cuisine: Italian, Vegan, Vegetarian
Diet: Egg Free, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 522kcal
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Ingredients

Instructions

  • Cook the pasta as per packet instructions.
  • Wash and cut the aubergine and tomatoes into small pieces.
  • Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika.
  • Dice the onion and garlic.
  • After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
    Aubergines and onion in a frying pan with a wooden spatula for stirring them, being fried up for sauce| Hurry The Food Up
  • Add the tomato paste, tomato juice, the tomato pieces, nutritional yeast and the sugar.
  • Chop the chili pepper and throw that in there too.
  • Let it cook (bubbling) for another five minutes (don't skip this!)
    The aubergine & tomato arrabbiata sauce simmers in a frying pan, a spatula in the mix for stirring | Hurry The Food Up
  • Crush the almonds.
  • Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

Nutrition

Calories: 522kcal | Carbohydrates: 87g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 379mg | Potassium: 1808mg | Fiber: 19g | Sugar: 27g | Vitamin A: 2970IU | Vitamin C: 105mg | Calcium: 97mg | Iron: 3mg