Pasta pomodori

Gluten free
Vegan
Mediterranean
DinnerPasta2-3 servings20 minutes preparation
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Chef

Beter Door Eten - Jolijn Berghuis

This is how you make it

  1. Boil the pasta for about 10 minutes and rinse with cold water.
  2. Cut the broccoli into florets and boil or steam it for about 4 minutes.
  3. Put a little olive oil in a frying pan. Add the cherry tomatoes and basil and put the lid on the pan. Bake soft in about 5 minutes.
  4. Add the broccoli and pesto and stir well.
  5. Roast the pumpkin seeds in a dry frying pan.
  6. Place the pasta and pesto mixture on the plates and finish with sundriedtomatoes, capers, fresh basil and pumpkin seeds.

Tip(s)

  • Also delicious with grated cheese for non-vegans.