Method

1. 1.

   Start the sauce | Finely slice the sun dried tomatoes | Warm the olive oil and oil from the jar of sundried tomatoes in the frying pan over medium heat | Add the capers and sun dried tomatoes to the pan and stir for 1 minute | Add the vegan pesto and garlic puree to the pan and stir for 1 minute

2. 2.

   Prepare the pasta | Put the saucepan on the stove, fill with boiling water from the kettle and turn the heat up high | Add a big pinch of salt and the mafaldine pasta to the pan and cook according to packet instructions (approx 8 minutes)

3. 3.

   Finish the sauce | Turn up the heat to medium high, add the chopped tomatoes and tomato puree to the pan, stir to combine and put the lid on (leaving a gap for steam to escape) and leave to simmer for 3 minutes | Add the nutritional yeast and balsamic vinegar to the pan, stir to combine, put the lid back on and leave to simmer for 3 minutes | Taste the sauce, season to perfection and simmer for a further 2 minutes, stirring occasionally to make sure it doesn’t catch

4. 4.

   Time to serve | Drain the pasta and transfer to the sauce with tongs | Twist the pasta around in the sauce with the tongs, making sure it’s well covered | Transfer the pasta into serving bowls, dress with rocket, balsamic vinegar, nutritional yeast, salt and pepper and serve immediately