As you know, one thing I love the most about running this blog is hearing from you guys; it makes my day when one of you comments, emails or Tweets me saying you’ve tried one of my recipes, I’ve inspired you to go veggie, or best of all, because you want to write for me!
Today, the wonderful Ingrid Reigstad got in touch with me with her recipe for Vegan Cheesy Tomato and Basil Pasta and I adore it! Ingrid has her own blog, which includes some wicked vegan recipes, so click the link on her name to see more from her.
Hope you like this recipe as much as I liked receiving it!
Vegan Cheesy Tomato and Basil Pasta by Ingrid Reigstad
Get ready for some serious comfort food, because this pasta dish is cheesy, gooey and absolutely amazing.
I accidentally made this dish as I had some left over pesto that I needed to use and the result was great! The recipe asks for a vegan cheese and I’ve used Violife which tastes great!
25g of fresh basil
Two cloves of garlic
One handful of cashews
Two tablespoons of olive oil
One tin of chopped tomatoes
Two tablespoons of tomato purée
200g of black beans
70g grated vegan cheese
Pasta (75g per person)
- Start off by grounding the cashews in a food processor. Add the garlic, basil and olive oil and blend into a pesto.
- Add the pesto, chopped tomatoes, black beans and tomato pure to a pot and bring to a boil. Let it simmer for 10 minutes, while making the pasta.
- Add the pasta and the cheese to the sauce and stir until the cheese is melted.
Serves two to three
Interested in guest blogging for Emily Cooks Vegan? Just email a sample of your work to email@example.com to have your work considered.