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A rather messy pan of Orecchiette with a Tomato ‘Meat’ Sauce ? get recipe below! Have you tried orecchiette? They’re these somewhat hat shapes pasta and I love cooking with them. I also got a lot of messages about this pasta and whether or not i’d share the recipe ever since I shared it on my stories the other day so here it is! It’s a really simple but flavorful one so I hope you guys like it. I also love the texture of TVP (textured vegetable protein), which I’ve recently discovered and been cooking with a lot ✨
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Also let’s be real, sometimes you just opt not to transfer food into a plate even for a shoot because of extra dishes to clean so I just shot this pasta directly from the pan. ?
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Orecchiette with a Tomato ‘Meat’ Sauce
Serves 2-3 people
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200 g dried orecchiette (2 cups), or pasta of choice
1/2 cup TVP (textures vegetable protein), vegan mince, or minced cooked mushrooms*
1 1/2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 cup tomato sauce
2 tsp fresh basil plus more for garnishing
1 1/2 tsp salt, or to taste**
*Note: I used 1/4 cup dried TVP and soaked it in hot water to yield 1/2 cup **The salt with depend on the seasoning of your tomato sauce since some are already white flavorful
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Steps
1. Cook the pasta until al dente.
2. While the pasta is cooking, heat a pan with the oil. Sauté the onions. Add in the vegan mince or minced mushrooms and cook for another 2-3 minutes until lightly browned. Add in the tomato sauce, dried basil, and leave to boil over medium heat.
3. Add in the salt and season to taste. Add in the orecchiette and mix well until pasta has absorbed some of the sauce, around 4-5 minutes. Turn off heat, garnish with some basil, and enjoy while hot!
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