Jon & Vinny's Copycat Fusilli
“Vegan pasta with the power to put your neighborhood's red sauce spot on red alert. Plus, it's easy enough for you to flip it however you might want into a base for a simple weeknight dinner. Pair it with roasted veggies or a side salad and you're good to go.” – Chef Lester Walker
2 C Martelli Fusili pasta
20 oz. can San Marzano whole tomato
1 tsp dried red chili flakes
2 Tbsp Truff hot sauce (white truffle)
Tbsp Truffle oil
1 clove Fresh garlic
½ diced yellow onion
⅓ C Forage Vegan Butter
⅓ C Vegan parmesan cheese
¼ C EVOO
Cook pasta in boiling water seasoned with salt until al dente (to the bite).
In medium saucepan over medium high heat add EVOO, onion, garlic and cook until slight caramelization occurs.
Add canned tomatoes and bring to simmer. Cook 8-10 minutes on low.
Transfer tomato sauce to blender.
Place all other ingredients in the blender and blend until smooth and emulsified.
Add sauce to al dente pasta in sauté pan on low to finish.
Toss and serve.
Garnish with vegan Parmesan, truffle oil and fresh chopped basil and parsley (optional for herbs).