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Pesto Pasta Dumplings
- 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)
Warm the oil in the pan, add the onions, cook them until they’re translucent.
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.
Take the lid off the pan, add the tomato puree & stir it round so it’s well mixed into the rest of the sauce.
Put the lid back on the sauce & turn the heat down as low as it will go.
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).
Take a small amount of the mixture out of the food processor & roll it into a ball on a floured surface.
Fry all the dumplings in a frying pan until they have a nice crispy crust.
Put the dumplings in the same pan as the tomato sauce.
Serve immediately with a side salad & maybe some lovely crispy bread. BOSH!