Bucatini all’Amatriciana

Vegetarian
Vegan
Dairy Free
Health score
11%
Bucatini all’Amatriciana
60 min.
6
404kcal

Suggestions


Indulge in the rich and smoky flavors of Bucatini all’Amatriciana, a delightful twist on the classic Italian dish that caters to vegetarian, vegan, and dairy-free diets. This hearty pasta dish is perfect for any occasion, whether you're serving it as a main course for a family dinner or as a side dish at a gathering with friends. With its unique combination of ingredients, this recipe brings a burst of flavor that will tantalize your taste buds and leave you craving more.

The star of this dish is the bucatini pasta, known for its thick, tubular shape that holds onto sauces beautifully. Paired with a savory blend of marinated tempeh, diced tomatoes, and a hint of chipotle chili powder, each bite is a delightful experience. The addition of smoked Spanish paprika and Liquid Smoke seasoning adds depth and complexity, making this dish truly unforgettable.

Not only is Bucatini all’Amatriciana a feast for the senses, but it’s also a wholesome meal that packs a nutritious punch. With a balanced caloric breakdown, it’s a guilt-free indulgence that you can enjoy any day of the week. Ready in just 60 minutes, this recipe is perfect for busy weeknights or leisurely weekend cooking. Gather your ingredients and get ready to impress your family and friends with this deliciously satisfying dish!

Ingredients

  • 12 ounces bucatini pasta or any long, tubular pasta, cooked al dente*
  • 28 ounce tomatoes diced drained canned
  • 0.1 teaspoon chipotle chili powder 
  • 0.1 teaspoon sesame oil dark
  • teaspoon garlic chopped
  • 0.5 teaspoon liquid smoke 
  • small onion chopped
  • 0.3 teaspoon onion powder 
  • 0.5 teaspoon paprika smoked spanish
  • servings salt to taste
  • servings soybean oil 
  • tablespoons soya sauce 
  • ounces tempeh crumbled
  • tablespoons vegetable stock 
  • servings frangelico 
  • servings frangelico 

Equipment

  • frying pan

Directions

  1. Mix the first 8 ingredients and set aside to marinate for at least half an hour and up to 24 hours. Spray a non-stick skillet lightly with olive oil.
  2. Add the onion and sauté until it begins to brown, about 5 minutes.
  3. Add the tempeh mixture and cook, stirring, for about 3 minutes.
  4. Add the tomatoes, chili powder, paprika, and 1/4 cup of the tomato liquid and stir well. Cook over medium heat, stirring often, for about 15 minutes. If it begins to look dried out, add a little more tomato juice.
  5. Add the Liquid Smoke and salt to taste. Toss with the pasta and serve sprinkled with soy parmesan. Makes 6 servings.

Nutrition Facts

Calories404kcal
Protein12.42%
Fat37.69%
Carbs49.89%

Properties

Glycemic Index
31.5
Glycemic Load
17.65
Inflammation Score
-5
Nutrition Score
14.682174039924%

Flavonoids

Apigenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
0.58mg
Kaempferol
0.09mg
Myricetin
0.05mg
Quercetin
3.04mg

Nutrients percent of daily need

Calories:403.95kcal
20.2%
Fat:17.2g
26.46%
Saturated Fat:2.76g
17.24%
Carbohydrates:51.23g
17.08%
Net Carbohydrates:47.75g
17.37%
Sugar:5.33g
5.92%
Cholesterol:0mg
0%
Sodium:745.57mg
32.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.76g
25.52%
Selenium:36.17µg
51.68%
Manganese:0.93mg
46.29%
Vitamin K:29.89µg
28.46%
Phosphorus:195.44mg
19.54%
Copper:0.38mg
18.87%
Vitamin C:13.34mg
16.17%
Magnesium:64.06mg
16.02%
Iron:2.76mg
15.31%
Vitamin B6:0.31mg
15.26%
Vitamin E:2.18mg
14.5%
Potassium:490.26mg
14.01%
Fiber:3.48g
13.92%
Vitamin B3:2.68mg
13.4%
Vitamin B2:0.19mg
11.16%
Vitamin B1:0.14mg
9.08%
Zinc:1.26mg
8.43%
Calcium:79.65mg
7.96%
Folate:28.78µg
7.2%
Vitamin A:260.16IU
5.2%
Vitamin B5:0.5mg
4.98%