Ingredients Kosher salt 12 oz. orecchiette 1/3 c. extra-virgin olive oil 4 large cloves garlic, thinly sliced 2 tbsp. tomato paste 5 c. cherry tomatoes, halved (about 1 1/2 lb. total) 1/4 tsp. red pepper flakes, plus more for garnish 1 tbsp. balsamic vinegar 1/4 tsp. sugar 1/2 c. finely grated Parmesan, plus more for serving Chopped fresh basil leaves, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
This CherryTomato, Basil, Spinach and Parmesan Pasta is easy to make and even though its meat free it has a tons of flavours from the bursting sweet and sour cherrytomatoes, aromatic basil and umami filled Parmesan you will never search for that usual protein source you are used to
Add the garlic and cherrytomatoes, season with a little salt and black pepper and fry for a approx. 400g of cherrytomatoes, halved. 12 tablespoons of tomato paste. 1160g of pasta, uncooked. 1Add the tomato paste and a little stock, just enough to create a sauce, you don't want it too dry or too liquidy. 15-20 mins until tomatoes have completely softened. 1In the meantime, add the pasta to a saucepan of boiling hot water and cook until al dente (reserve some of the pasta cooking liquid). 1Stir in the chopped basil to the sauce and then add in then cooked pasta and stir to completely coat all the pasta. 1Sprinkle in the parmesan cheese and add a few tablespoons of the reserved pasta water and give a gentle stir
Drain the spaghetti and stir into the pasta. – 400g tin chopped tomatoes. Cook for another 5 minutes, then add the pesto and chopped tomatoes. 400g tin chopped tomatoes. Cook for another 5 minutes, then add the pesto and chopped tomatoes
4 ripe vine tomatoes, peeled and chopped. 11 tbs of tomato paste. 1Add the tomatoes,tomato paste, passata, italian herbs and the stock. 1Season with salt and pepper as needed, and serve with cooked pasta, or spiralled veggies or even chicken
3 cups (720ml) of chopped fresh vine tomatoes, peeled and deseeded. 11 tbs tomato pastePreheat oven to 180c or 350f (gas mark 4). 1Place all tomatoes, onion, garlic and carrots in an large ovenproof dish, spray over the top with some spray oil. 1Sprinkle with a little salt and the Italian herbs and roast in the oven until tomatoes and carrots are softened and garlic and onion has caramelised - approx 1 hour. 1Place in a food processor with the tomato paste and pulse the blade a few times, while slowly pouring in the stock until it is sauce consistency. 1I love to serve this over pasta, with fresh italian parsley and parmesan cheese from my Healthy Extra allowance
The post Pasta, spinach & cherrytomatoes appeared first on The Kindly Vegan. I have added some cherrytomatoes and spinach to Conchiglie (that’s what I had in the cupboard - Penne is fine too) and the best part is this should take you very little time to put together