What do you do when you can't decide between paste with pesto or tomato sauce? Exactly, you don't: you add both. This recipe is quick and easy to make - and I promise -  one of the best pasta meals you will ever have.

Pasta with Pesto and Tomato Sauce [Vegan]

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Serves

4

Cooking Time

50

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Ingredients

Ingredients:

  • 4 cups Rigatoni
  • 1 teaspoon salt

For the Tomato Sauce:

  • 1 small onion chopped
  • 1 garlic clove finely chopped
  • 2 tbsp olive oil
  • 1 cup tomatoes on the vine cut in half
  • 1 teaspoon grounded black pepper
  • 1/2 teaspoon dried ramson
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 27 oz canned peeled Tomatoes roughly chopped
  • 1/4 cup tomato purée

For the Pesto:

  • 2 cup fresh basil leaves
  • 2.5 oz pine nuts
  • 2 garlic cloves roughly chopped
  • 1 tablespoon lemon juice
  • 5 tablespoons nutritional yeast
  • 3/4 teaspoon salt
  • 10 tablespoon olive oil
  • 1/4 cup green pitted olives
  • 1 teaspoon grounded black pepper
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Preparation

To Start:

  1. Start with cooking the pasta.
  2. Add 1 teaspoon of salt to the water and boil until tender.

For the Tomato Sauce:

  1. Add the oil to a skillet and heat it up. When the oil is hot: add the onions and garlic to the oil and sautée them on low/medium heat for about 5 minutes.
  2. Cut the tomatoes in half and add them to the skillet with the onions and garlic. Cook them on medium heat until they are tender.
  3. Add the rest of the ingredients and stir. Cook on low/medium heat for about 20 minutes. Stir from time to time.

For the Pesto:

  1. In the meantime, prepare the pesto: Simply add all the ingredients for the pesto to a food processor and blend until everything is well combined.
  2. Drain the pasta and let cool water run over it for a moment. Drain them again.
  3. Add the pasta to the tomato sauce and stir until well combined. Transfer the pasta + sauce to a big bowl or casserole dish and add the pesto sauce. Stir but not too much, you still want most of the pesto and tomato sauce to be separated.
  4. You can sprinkle some nutritional yeast and pine nuts over it and decorate with basil leaves.
  5. Store the pasta in the fridge and eat it within 4 days.
  6. Enjoy!
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