The simple things in life are often the best and there could not be better words to describe this recipe. I’ve always had a soft spot for Italian food (and always will) and the good news is that there are tons of vegan risotto, pasta or pizza options. If you’re more of a pizza addict, you could bake this delicious buffalo cauliflower pizza or this broccoli and mushroom pizza. But if you’re in the mood for pasta, stay with me!
I’ve been buying pesto in jars for years and was pretty pleased with it until now. The homemade version is 100 times more flavourful and healthy, and I don’t think I can go back J This recipe is very easy to replicate and only requires 7 ingredients. And if you’re asking, I guess this is the recipe with the best ratio deliciousness / time spend I’ve ever made. Ready to let a bit of Italian dolce vita into your kitchen!? Let’s get started!
Serving: 4 people
Total Time: 30 minutes
– 400g spaghetti
– 3 cloves of garlic, peeled
– 1.5 cup fresh basil leaves, washed
– the juice of ½ a lemon
– 210 ml jarred sun-dried tomatoes with the oil
– ½ cup pine nuts
– 300g mixed red and yello tomatoes, washed and cut in halves
– 2 tbsp. olive oil
Bring water to a boil into a large saucepan.
Add some salt and cook the spaghetti for 8 minutes if you like them al dente or 9 to 10 minutes for softer pasta.
Heat up 2 tbsp. olive oil in a pan over medium heat.
Cook the cherry tomatoes for a few minutes and set aside.
Prepare the homemade pesto by pouring all the ingredients into your food processor. Mix with an S-shape blade until smooth.
Drain the spaghetti and stir in the red pesto and the cherry tomatoes.
Divide pasta on four plates and decorate with fresh basil leaves.
And you’re done!