1 vegan Korean Rib, finely chopped
Extra virgin olive oil
3 garlic cloves, peeled and sliced
1 tbsp crushed red pepper (to taste)
1 small bunch of fresh basil, leaves picked
1 can diced tomatoes
Freshly ground black pepper
Vegan pasta of choice
Vegan ricotta, to serve
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil is hot, add the garlic and crushed red pepper and fry until lightly colored. Add the chopped vegan Korean Ribs and brown. Drop in most of the basil and after a minute, add the tomatoes. Bring to a boil and simmer for about 5 minutes. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pot of salted water to boil. When the water is at a rolling boil, add the pasta and cook until just al dente. Drain the pasta and reserve a bit of the cooking water.
Stir the pasta into the warm sauce. Add a few spoonfuls of the cooking water. Top with a couple dollops of vegan Ricotta cheese, freshly ground pepper and the reserved basil leaves. Serve immediately. This pairs well with a glass of vegan red wine!
Thank you to Carly & Blake of We Are Meatless for the video and recipe!
Find them on social media:
If you have a meal idea you'd like us to share, send the recipe and photos to firstname.lastname@example.org.