We are taking fast and fresh to a whole new lever with this delicious and satisfying Pasta alla Napolitana. A flavorful base of onions, carrots, and celery sautéed with zesty garlic, sweet tomatoes, and aromatic Italian herbs and spices makes for an amazing Italian pasta dish that is sure to have the entire family seated eager to eat. It can be whipped up in just about 20 minutes and sure to make your belly happy, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our delicious Pasta alla Napolitana. It’s everything a great Italian dish should be; tasty pasta bathed in a flavorful tomato sauce that is bursting with rich, satisfying flavor.
Look no further, this dish is fast, easy, and utterly delicious!
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes, which really helps speed things up in the kitchen.
Our Pasta alla Napolitana is perfect for those days when you need to whip up something relatively inexpensive, but tastes like a million bucks!
Italian Fare
As most of our Readers know, we are Italian, and we love to cook. It is so much fun converting our tried and true Italian recipes and putting a Whole Food Plant Based twist on them to create deeply rich and satisfying meals that are both wholesome and healthy.
We hope you give this deliciousness a try. If you try this flavorful pasta dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas! If you try it, we would love to know if you enjoy it as much as we do!
Fast and Easy Italian Pasta Dishes:
- Creamy Garlic Pasta
- Italian Fresh Tomato Basil Pasta
- Vegan Linguini with Red Clam Sauce
- Pasta Puttanesca
- Vegan Oil Free Avocado Pesto
- Spicy Arrabbiata Sauce
- Fast and Easy Sun-dried Tomato Basil Sauce
- Cashew Alfredo Sauce
- Easy Healthy Marinara Sauce
Products Used:
- Food Processor
- Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot.
- Stock pot to boil the pasta
Pasta alla Napolitana
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Yield: 4.5 cups to 5 cups Sauce 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Fast and fresh are on whole new level in this delicious Pasta alla Napolitana boasting a flavorful base of wholesome veggies and aromatic Italian herbs. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Ingredients
Battuto Ingredients:
- 1 medium yellow onion, quartered
- 1 small carrot, chunked
- 1 celery rib, chunked
Sauce Ingredients:
- 2 Tablespoons minced garlic
- 1 Tablespoon tomato paste
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 – [ 8 oz. can ] tomato sauce
- ½ cup vegetable broth *
- 1 cup water
- ¼ cup nutritional yeast
- ¼ teaspoon baking soda
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ¼ teaspoon red pepper flakes
Other Ingredients:
- 12 – 16 oz. GF pasta (or pasta of choice)
Optional Toppings:
- Vegan Parmesan Cheese
- Freshly chopped parsley
Instructions
- Place the Spice/Herb Ingredients (except the red pepper flakes) into a small bowl, mix well. Set aside.
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta according to package directions then rinse with cold water to remove any excess starch, shake well, set aside.
- In the meantime, make the Battuto by placing the onion, carrot, and celery into a food processor and pulse until everything is broken down into fine bits, almost paste like. Scrape down the sides of the food processor and pulse again to ensure that everything is super fine. Then place the Battuto into a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet. Sauté the Battuto, stirring occasionally, until all the water has evaporated from the Battuto vegetables, about 5 minutes.
- Add the garlic and tomato paste to the skillet and sauté for one minute, stirring constantly. Then all the remaining Sauce Ingredients and the Spice/Herb mix to the skillet. Stir well to incorporate, then simmer on medium-low for 9 minutes.
- After 9 minutes, add the red pepper flakes and cooked pasta until the pasta is heated through.
- Serve, topped with a sprinkle of Vegan Parmesan Cheese and freshly chopped parsley.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 ½ to 5 cups
*Storage: Refrigerate and use within 5 days.
*Nutrition Information: Does not include pasta.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
I used this sauce instead of marinara for a zuchinni lasagna that uses zuchinni strips instead of lasagna noodles, and it was incredible, especially considering it’s all just a bunch of healthy veggies really. I didn’t change a thing except doubling the garlic powder since I didn’t have any garlic on hand, & will definitely make this again, thanks!
Hi there Anicca 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this sauce. We LOVE the idea of using it as a marinara for zucchini lasagna! Thank you so much for sharing your delicious ideas, adjustments, and awesome feedback with us; we appreciate it!
-Ameera and Robin 🙂
I love your flavour profiles so much, that I used the spice mixture for this recipe to make a tomato/veggie sauce today. I’ll let it simmer for the afternoon.
You really do excel with your flavours, which in turn makes me a better cook!!! Thanks again!
Hey there Sandra 🙂
We are so happy that you are enjoying our flavor profiles! We appreciate YOU and your support. We are absolutely THRILLED that you are always giving our recipes a try and leaving reviews.
Thank you.
-Ameera and Robin