The intense tomato flavor combined with herbs, stock, garlic, and onion makes this such a delicious, cozy carb dish!

So delicious 😋

Traditionally this dish calls for ingredients such as bacon grease, ground beef and chicken broth. But since I am a vegetarian, here is a version of the Southern classic which has all the flavor minus the meat!

This recipe is

01 SOY FREE

02 NUT FREE

03 CHEESE FREE

Potatoes
Brown Rice
Cheese

and can be made vegan. See  recipe notes in the blog. 

So easy - hardly any prep work required!

Why this recipe

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Delicious and flavorful

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 Flexible dish - add more flavors & textures.

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Can be made vegan

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Ready in just 30 minutes

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What you need

Use elbow or tube-shaped macaroni

01

as per packet instructions. Drain and keep aside. Reserve 1 cup of the pasta water. 

Chop onions, and garlic and cut tomatoes in halves.

02

Measure the rest of the ingredients

Place a saucepan on medium-high heat.

03

Add oil, butter, onion, stock cube, and garlic. Fry.

Fry for a couple of minutes or until the onions start turning pink.

Add canned tomatoes, tomato paste, and salt. Mix and cook for 7-8 minutes.

04

The tomatoes should become mushy and the sauce thickens.

Add the pasta and reserved pasta water and cook for 3-4 minutes. Add cherry tomatoes and cook some more.

05

Add the cream, black pepper, and oregano. Stir to incorporate.

06

this will allow the pasta to absorb the juice of the tomatoes and other flavors.

Turn off the heat. Serve hot with some seasoned vegetables.

Enjoy! 😊