Veganpasta Anne’s way G, L, Ve

about 4 portions


300 g Tervens Chickpeapasta


100 g pine nuts
100 g of finely chopped red onion
2 pieces of finely chopped clove of garlic
2 tablespoon of coldpressed rapeseed oil
400 g of crushed tomatoes (Mutti)
2 dl water
1/2 teaspoons of cane sugar
1/2 teaspoons of black pepper groat
1/2 - 1 teaspoons of salt
1 tablespoon of vegetable stock
1 bag (200 g) of kale dissected
150 g Tofutti Creamy Smoothie Original Vegan cheese


1. Roast pine seeds in dry pan. Move aside.

2. Saute onion chop in mild heat flipping them in oil until they are translucent.

3. Add crushed tomatoes, water, sugar, pepper, salt and stock. Cook the sauce slowly about 20 minutes.

4. Add kale, vegan cheese and pine seeds to sauce. Brew until kale softens little bit. Check the taste.

5. While the sauce is getting ready, cook the pasta as said in bag's instructions. Drain the pasta well in sieve and mix with sauce.

Decorate with basilicaleafs if desired