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🍝 Vegan Gazpacho Pasta

350 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat a non-stick pan over medium heat.
  2. 2. Roast the pine nuts for about 3 minutes until they are golden brown.
  3. 3. Remove the pine nuts from the pan and place them on a plate to cool down.
  4. 4. Thoroughly wash the vine tomatoes under running water.
  5. 5. Cut the vine tomatoes into quarters and remove the hard stem.
  6. 6. Clean the bell peppers and cut them in half lengthwise.
  7. 7. Remove the stem and seeds from the bell peppers.
  8. 8. Cut the deseeded bell pepper into large chunks.
  9. 9. Cut the onion in half and peel it.
  10. 10. Cut the peeled onion into wedges.
  11. 11. Peel the garlic cloves.
  12. 12. Wash the chili peppers and cut them in half lengthwise.
  13. 13. Remove the seeds from the chili pepper halves.
  14. 14. Bring about 5 liters of salted water to a boil in a large pot.
  15. 15. Cook the pasta in the boiling water for approx. 9 minutes until al dente (firm to the bite).
  16. 16. Place the prepared tomatoes, bell peppers, chili peppers, onions, garlic, olive oil, vinegar, and breadcrumbs into a tall blending jug.
  17. 17. Purée the ingredients in the jug roughly.
  18. 18. Season the sauce with salt and pepper to taste.
  19. 19. Thoroughly wash the basil under running water.
  20. 20. Shake the basil dry.
  21. 21. Pluck the basil leaves off the stems.
  22. 22. Roughly chop the basil leaves.
  23. 23. Wash the cherry tomatoes.
  24. 24. Cut the cherry tomatoes in half.
  25. 25. Drain the cooked pasta.
  26. 26. Return the drained pasta to the pot.
  27. 27. Mix the pasta in the pot with the gazpacho sauce.
  28. 28. Fold in the halved cherry tomatoes to the pasta.
  29. 29. Fold in the chopped basil leaves to the pasta.
  30. 30. Plate the gazpacho pasta.
  31. 31. Sprinkle the plated pasta with the cooled pine nuts.
  32. 32. Serve the dish immediately.

Nutrition per serving