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Pesto Pasta Dumplings

Pesto Pasta Dumplings
Pesto Pasta Dumplings

Occasionally, we disregard the advice our mothers gave us, & we play with our food! Naughty, huh? Hehe. We decided to remix the classic dish of pasta pesto & this is what we came up with... pasta dumplings! Super tasty & really filling.



Tomato Sauce

  • 1/4 cup vegetable oil
  • 1 large white onion (finely chopped)
  • 3 cloves garlic (minced)
  • 3/4’s cup red wine (make sure it’s safe for vegans)
  • 1 tbsp oregano
  • 2 bay leaves
  • 1 cup basil leaves (ripped)
  • 4 cups tomatoes (chopped into small chunks)
  • 1 cup tomato puree


  • Cooked whole wheat pasta (enough for 4 people)
  • 1 cup pine nuts
  • 1/4 cup nutritional yeast
  • 1 lemon (juiced)
  • Pinch salt
  • Large bunch basil
  • Plain flour (for rolling)

To serve

  • Salad


  1. 1.

    Warm the oil in the pan, add the onions, cook them until they’re translucent.

  2. 2.

    Add the garlic, red wine, oregano, bay leaves, basil & tomatoes, stir them all round put the lid on the pan & let the sauce simmer for 20 minutes on a low heat.

  3. 3.

    Take the lid off the pan, add the tomato puree & stir it round so it’s well mixed into the rest of the sauce.

  4. 4.

    Put the lid back on the sauce & turn the heat down as low as it will go.

  5. 5.

    Put all the dumpling ingredients into a food processor* & whizz them up into a thick paste. *Alternatively, you can put all the ingredients, except the pasta, in to the food processor & whizz them up into a pesto & then add the pasta & whizz it into the pesto (this will ensure the pesto flavour is well distributed through the entire dumpling).

  6. 6.

    Take a small amount of the mixture out of the food processor & roll it into a ball on a floured surface.

  7. 7.

    Fry all the dumplings in a frying pan until they have a nice crispy crust.

  8. 8.

    Put the dumplings in the same pan as the tomato sauce.

  9. 9.

    Serve immediately with a side salad & maybe some lovely crispy bread. BOSH!