Or as we like to call it: Pasta Con Amigos.
Because it's perfect, like friendship.
INGREDIENTS ------------------
serves 2
1 garlic clove, finely chopped
6 tablespoons extra virgin olive oil
2 tablespoons of vegan honey substitute, e.g. rice malt syrup, brown rice syrup or maple syrup
3 tablespoons of tomato puree
250g gluten free, dry pasta, i.e. spaghetti or linguine
handful of pine nuts
1/2 teaspoon unrefined salt
freshly ground black pepper
vegan parmesan to serve fresh parsley to garnish
optional: fresh red chilli, deseeded and finely chopped [if you like to spice things up]
METHOD ------------------
Heat a small saucepan over a low heat and add the extra virgin olive oil. Add the garlic, pine nuts and fry gently for a minute or so, making sure the garlic does not brown. Add honey substitute and cook for 1 minute and stirring the sauce constantly, add the tomato puree. While stirring, cook over a very low heat for about 5 minutes or until honey and tomato puree have blended well together. If you want to add some spiciness, add the red chilli. Season with salt. Sauce should have a sweet & salty taste so you might need to adjust the amount of salt or honey to find that perfect balance.
Meanwhile, cook the spaghetti in boiling salted water according to the packet instructions until al dente then drain. Add the sauce to pasta and mix well to coat each strand of pasta with the sauce. Season with freshly ground black pepper.
Serve with vegan parmesan and fresh parsley on top.
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