One Pot Pasta (vegan and glutenfree)

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Ingredients (serves 2)

2 onions
2 garlic gloves
2 tbsp olive oil
500 g cherry tomatoes
700 ml water
3 tbsp tomato puree
1-2 tbsp agave syrup
2 tbsp balsamic
½ tsp marjoram (dried)
½ tsp thyme (dried)
½ tsp basil (dried)
200 g glutenfree pasta
½ bunch of basil
Salt and pepper



Peel and chop the onions and the garlic. Put a saucepan on a medium heat and add oil the onion and garlic, then cook for around 3 minutes until soft and lightly golden.

Then clean and chop the tomatos. Add the tomatoes to the onions and garlic. Then, add water, tomato puree, agave, balsamic and dried herbs. Then bring the sauce up to a boil. Add the pasta and 8 basil leaves.

Continue cooking for around 10 minutes until the pasta is al dente. Be sure to stir the pasta every once in a while so none of it sticks to the bottom of the pot.

Season to taste with salt and pepper. Serve immediately, garnished with basil leaves, if desired.


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