Here is a super quick but super delicious pasta recipe for you today. I am always thrilled how great pasta dishes are using just a couple of ingredients. I think in regards to pasta toppings, the less is more. Just like on pizza.
Choose eggless pasta and parmesan free pesto for the vegan option.
Make your own vegan pesto mixing basil, olive oil, garlic, salt, black pepper, and a bit of pine nuts if you have them.
Serves 2 people.
150 g pasta of your choice
80 g sun-dried tomatoes
Half red onion
30 g shelled pistachio nuts
4 tbsp vegan pesto
1 tbsp olive oil
Pinch of sea salt
Cook the pasta following the instructions on the package.
Slice the red onions and heat 1 tablespoon of olive oil in a pan over medium heat.
Sauté the red onions for about 5-8 minutes, season with a pinch of salt.
Chop the sun-dried tomatoes and add to the pan. Cook for 2-3 minutes, then add the pistachio. Cook for further 3 minutes, then mix with the pasta and the pesto, then serve.