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Vegetarian tricolore italiana linguine (traditional method & Thermomix)
Description
These linguine with tomato sauce, pine nuts, basil and parsley are one of my favourite vegetarian dishes. Ready in 20 minutes, they're perfect for a light but tasty dinner to share with friends or family, summer or winter. Served with a good green salad, they make a complete, balanced and flavoursome meal.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional method
1. Cook the linguine in a pan of boiling salted water for the time indicated on the packet. Drain and keep warm.
2. Finely chop the onion and garlic.
3. Heat the olive oil and butter in a large frying pan, then fry the onion, garlic and pine nuts for about 6 minutes, until the pine nuts are lightly browned.
4. Add the tomato purée, herbs, salt and pepper. Cook over a low heat for 5 minutes, stirring occasionally.
5. Mix the sauce with the linguine and serve immediately.THERMOMIX® METHOD
Thermomix method
1. Place 1 small onion and 1 clove of garlic in the bowl and chop for 3 seconds/speed setting 5.
2. Add 1 tablespoon of olive oil, 50 g of butter and 75 g of pine nuts, then sauté for 6 minutes / Varoma / speed 1, without the measuring cup.
3. Add 225 g tomato purée (Passata di pomodoro), 2 tablespoons chopped parsley and 2 tablespoons chopped basil, salt and pepper. Cook for 5 minutes/Varoma/speed 1 (with the lid on), opening the lid for the last 2 minutes if necessary to reduce.
4. Mix with the pasta and serve.
