Pasta with Vegan Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 500 g cherry tomato (s)
- 100 g date (s), dried
- 50 g cashew nuts
- 2 cloves garlic
- 125 g rocket
- 0.25 liter ¼ broth
- 50 g tomato paste
- 1 bunch spring onion (s)
- 1 small Bunch parsley, chopped
- salt and pepper
- oregano
- 1 handful cress
- 1 pinch (s) sugar
- oil
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, drain and pour a dash of oil over it.
- Cut the spring onions into rings and the garlic into small cubes. Cut the dates into pieces, halve or quarter the tomatoes depending on the size. Fry the cherry tomatoes in a pan with a high rim, then add the dates, cashew nuts, spring onions and garlic. Pour 1/4 liter of warm water into a large cup, add a teaspoon of stock and the tomato paste and stir well with a fork. Pour the liquid into the pan, simmer for 1-2 minutes and then sprinkle the remaining herbs into the sauce. At the end, fold in the rocket, cover and let the pan stand briefly on a low heat and then add the pasta.
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