Creamy Vegan Pepper and Tomato Pasta

with Pine Nuts

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Instructions

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1 Prep

Peel and chop the onion and garlic. Chop the sun dried tomatoes.

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2 Start sauce

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, garlic, paprika and sun dried tomatoes and cook for 2 min. Add the tomato paste and sugar and cook for 2 min further.

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3 Simmer

Add the roasted peppers, chopped tomatoes, measured water, vegetable stock cube, cashew nuts and soy cream. Cover with a lid, reduce the heat to low and simmer for 15-20 min.

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4 Boil and toast

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

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5 Puree sauce

Add the sauce to a food processor and blitz until smooth. Alternatively, use a hand-held blender. Season to taste with salt and pepper.

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6 Finish

Slice the cherry tomatoes in half. Pick the basil leaves. Toss the drained spaghetti in the tomato sauce along with the cherry tomatoes and basil leaves. Divide among plates and sprinkle with the toasted pine nuts.

Tips for fussy eaters

Serve the pasta and sauce separately. Serve the fresh cherry tomatoes, whole, on the side.

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours before cooking. Drain well.

Enjoy this luscious red pasta which benefits from the sweetness of roasted peppers.

Cooking Time: 30 min

Equipment Required: Blender

Cals 869 · Prot 28 · Carbs 140 · Fat 24

Dairy-Free

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 60 Grams
Olive oil 1 Tbsp
Paprika powder 2 Grams
Tomato paste 70 Grams
Brown sugar 5 Grams
Roasted peppers 150 Grams
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Cashew nuts 40 Grams
Soy cream 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cherry tomatoes 150 Grams

To serve

Pine nuts 20 Grams
Fresh basil 15 Grams

Enjoy this luscious red pasta which benefits from the sweetness of roasted peppers.

Cooking Time: 30 min

Equipment Required: Blender

Cals 869 · Prot 28 · Carbs 140 · Fat 24

Dairy-Free

Instructions

photo

1 Prep

Peel and chop the onion and garlic. Chop the sun dried tomatoes.

photo

2 Start sauce

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, garlic, paprika and sun dried tomatoes and cook for 2 min. Add the tomato paste and sugar and cook for 2 min further.

photo

3 Simmer

Add the roasted peppers, chopped tomatoes, measured water, vegetable stock cube, cashew nuts and soy cream. Cover with a lid, reduce the heat to low and simmer for 15-20 min.

photo

4 Boil and toast

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

photo

5 Puree sauce

Add the sauce to a food processor and blitz until smooth. Alternatively, use a hand-held blender. Season to taste with salt and pepper.

photo

6 Finish

Slice the cherry tomatoes in half. Pick the basil leaves. Toss the drained spaghetti in the tomato sauce along with the cherry tomatoes and basil leaves. Divide among plates and sprinkle with the toasted pine nuts.

Tips for fussy eaters

Serve the pasta and sauce separately. Serve the fresh cherry tomatoes, whole, on the side.

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours before cooking. Drain well.

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 60 Grams
Olive oil 1 Tbsp
Paprika powder 2 Grams
Tomato paste 70 Grams
Brown sugar 5 Grams
Roasted peppers 150 Grams
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Cashew nuts 40 Grams
Soy cream 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cherry tomatoes 150 Grams

To serve

Pine nuts 20 Grams
Fresh basil 15 Grams
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