Herby Pasta

I CALL THIS “Miriam’s Herby Pasta Sauce” !

HERE’s a favorite recipe to share to make you feel like a HERO to your family & loved ones as you serve them vegan dishes this weekend ! This recipe is SO DELICIOUS, BUDGET-FRIENDLY & EASY to cook (my kids ate 4 servings of this!) but yields great result because your guests will TRULY enjoy this ! I’ve made this recipe way back in 2000. The very first vegan dish I have created when I decided to stop eating meat. It’s CHUNKY & HERBY comfort pasta dish ! 🍜



6-8 medium sized ripe Roma tomatoes or 30 oz canned diced tomatoes

1 medium onion, diced

8-10 garlic cloves, crushed & minced

1 jalapeno (optional) minced & seeded

few tbsp salsa (optional)

few tsp each of dried basil, oregano, Italian seasoning (feel free to adjust the amount, esp the oregano to your liking)

1-2 tbsp ACV (apple cider vinegar) or better yet lemon juice

1-2 tsp natural sweetener (I prefer coconut sugar)

Himalayan salt to taste



Saute in medium heat without burning, each about 2 mins apart, garlic, then diced red or yellow onion, optional minced & seeded jalapeno & diced tomatoes. Optional salsa if you can get one but not so important.

Simmer covered until everything is soft. Then add the following dried herbs, Italian seasoning, basil and generous amount of oregano (I used chopped up fresh orgeano here).

Add ACV &/or lemon juice for some tanginess, natural sweetener to balance the tanginess out & himalayan salt to taste.

Simmer uncovered until sauce has reduced. Sauce should not be soupy.

Then serve with your choice of pasta ! I suggest gluten-free pasta if you can.