Roasted Tomato Pasta


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Roasted Tomato Pasta


  • Your favorite egg-free pasta
  • roasted tomatoes
  • vegan cream cheese
  • fresh basil
  • Pesto rosso:
  • 100gr dried tomatoes
  • 50gr pine nuts
  • about 70ml oil
  • 2 garlic cloves
  • 1 tsp balsamic vinegar
  • salt, pepper
  • a bit soy cream (as an option) .


  1. Cook your favorite egg-free pasta and serve with pesto rosso (instructions below), roasted tomatoes, vegan cream cheese and fresh basil.
  2. Soak dried tomatoes in water for about 20 minutes, drain afterwards and chop them.
  3. Peel and press garlic. Blend all ingredients for the pesto in a blender (add olive oil last) and season with salt, pepper and balsamic vinegar to desired taste; refine with a bit soy cream if you like.




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