Homemade Pasta with Tomato Butter Sauce by @fitgreenmind

57 min

2 servings

🌾

250 g

Flour

🧂

1 g

Salt

💧

130 ml

Water

🧈

50 g

Vegan butter

🍅

400 g

Tomatoes

🍇

7.5 ml

White wine vinegar

⚫

1 g

Pepper

🍝

Pasta water

🧀

20 g

Vegan parmesan

  1. Add
    • all-purpose flour
    • salt

    Add 250 g all-purpose flour and a good pinch of salt to a mixing bowl.

  2. Pour
    • water

    Gradually pour in 125 ml water, adding up to 15 ml more only if the dough remains dry.

  3. Knead

    Knead the dough for 5 minutes until smooth and cohesive.

  4. Cover

    Cover the dough and let it rest for at least 30 minutes at room temperature.

  5. Chop
    • tomatoes

    Chop the 2 tomatoes into small pieces while the dough rests.

  6. Roll
    • all-purpose flour

    Roll the rested dough thinly on a lightly floured surface.

  7. Cut

    Cut the rolled dough into your preferred pasta shape using a knife or scissors.

  8. Boil
    • water
    • salt

    Bring a large pot of salted water to a boil.

  9. Boil

    Boil the fresh pasta until it floats to the surface, about 2 to 4 minutes.

  10. Melt
    • vegan butter

    Melt 50 g vegan butter in a frying pan over medium heat.

  11. Add
    • tomatoes

    Add the chopped tomatoes and fry them for 5 to 7 minutes until softened.

  12. Pour
    • white wine vinegar

    Pour in 7.5 ml white wine vinegar and scrape the pan to deglaze it.

  13. Drain
    • Water

    Reserve about 60 ml pasta cooking water, then drain the pasta.

  14. Stir
    • water

    Add the drained pasta and reserved pasta water to the tomato sauce, then stir until coated.

  15. Season
    • salt
    • vegan Parmesan

    Season with salt and black pepper, then serve topped with vegan Parmesan.

Homemade Pasta with Tomato Butter Sauce by @fitgreenmind

57 min

2 servings

🌾

250 g

Flour

🧂

1 g

Salt

💧

130 ml

Water

🧈

50 g

Vegan butter

🍅

400 g

Tomatoes

🍇

7.5 ml

White wine vinegar

⚫

1 g

Pepper

🍝

Pasta water

🧀

20 g

Vegan parmesan

Preparation Steps

  1. Step 1/15

    Add 250 g all-purpose flour and a good pinch of salt to a mixing bowl.

    🌾all-purpose flour
    🧂salt
    🥣mixing bowl
    ⚖️kitchen scale

  2. Step 2/15

    Gradually pour in 125 ml water, adding up to 15 ml more only if the dough remains dry.

    💧water
    🥣mixing bowl
    🥛measuring jug

  3. Step 3/15

    Knead the dough for 5 minutes until smooth and cohesive.

    🥣mixing bowl

  4. Step 4/15

    Cover the dough and let it rest for at least 30 minutes at room temperature.

    🥣mixing bowl

  5. Step 5/15

    Chop the 2 tomatoes into small pieces while the dough rests.

    🍅tomatoes
    🔪knife
    🪵cutting board

  6. Step 6/15

    Roll the rested dough thinly on a lightly floured surface.

    🌾all-purpose flour
    🥖rolling pin

  7. Step 7/15

    Cut the rolled dough into your preferred pasta shape using a knife or scissors.

    🔪knife
    ✂️scissors

  8. Step 8/15

    Bring a large pot of salted water to a boil.

    💧water
    🧂salt
    🍲large pot

  9. Step 9/15

    Boil the fresh pasta until it floats to the surface, about 2 to 4 minutes.

    🍲large pot
    🥄wooden spoon

  10. Step 10/15

    Melt 50 g vegan butter in a frying pan over medium heat.

    🧈vegan butter
    🍳frying pan

  11. Step 11/15

    Add the chopped tomatoes and fry them for 5 to 7 minutes until softened.

    🍅tomatoes
    🍳frying pan
    🥄wooden spoon

  12. Step 12/15

    Pour in 7.5 ml white wine vinegar and scrape the pan to deglaze it.

    🍇white wine vinegar
    🍳frying pan
    🥄measuring spoon
    🥄wooden spoon

  13. Step 13/15

    Reserve about 60 ml pasta cooking water, then drain the pasta.

    🍲large pot
    🧺colander
    🥛measuring jug

  14. Step 14/15

    Add the drained pasta and reserved pasta water to the tomato sauce, then stir until coated.

    💧water
    🍳frying pan
    🥄wooden spoon

  15. Step 15/15

    Season with salt and black pepper, then serve topped with vegan Parmesan.

    🧂salt
    ⚫black pepper
    🧀vegan Parmesan
    🥄wooden spoon

Composition

Ingredients

Types

Seasonings, Liquids, Fats, Vegetables, Condiments, Plant-based dairy alternatives

Ingredients

Flour, Salt, Water, Vegan butter, Tomatoes, White wine vinegar, Pepper, Pasta water, Vegan parmesan

Notes

Salt (a good pinch, for the pasta dough, to taste, for the sauce), Water (125 to 140ml, for the pasta dough), Tomatoes (big, chopped), White wine vinegar (or a splash of white wine), Pepper (to taste), Pasta water (some, to stir into the sauce), Vegan parmesan (for serving)

Allergens

Soy, Sulfites, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Nut-Free

Calories

655 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 101g, Fat: 17g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 4.2mg, Potassium: 610mg, Sodium: 420mg

Vitamins

Vitamin C: 24mg, Vitamin A: 105µg, Vitamin K: 14µg

Preparation

Time Information

Preparation

45 minutes

Cooking

12 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring jug, measuring spoon, kitchen scale, rolling pin, knife, cutting board, scissors, large pot, frying pan, colander, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian, European

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Chewy, Silky, Juicy

Flavors

Tomato-forward, Buttery, Tangy, Savory, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked pasta out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool leftovers before refrigerating,Reheat thoroughly with a splash of water), freezer : 2 months (Freeze cooked pasta and sauce in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)