INGREDIENTS FOR 10 SERVINGS:
For the soup:
- 425 g chopped tomatoes (canned)
- 30 g of tomato concentrate
- 5 sun-dried tomatoes in oil (50 g)
- 220 g (1 bunch) of cherry tomatoes
- 1 bottle of olive tomato sauce
- 1 head of onion (cleaned 123 g)
- 2 cloves of garlic (cleaned 12 g)
- 3 tablespoons olive oil (24 g)
- Himalayan salt,
- black pepper,
- basil,
- rosemary,
- oregano
- 2 tablespoons of salt-free seasoning (20 g)
- 50 g of Mill & Folks Pea Protein Granules
- smoke aroma
For the dough:
- 100 g Bake-Free Noodle flour mixture
- 75 g of water
- 3 g Himalayan salt
To serve:
- a few spoonful of sugar-free coconut yogurt vegetable cheese
PREPARATION:
Fry the chopped onion in olive oil, add the garlic, the cherry tomatoes and the sun-dried tomatoes. Stir them well. Pour the tomato sauce, some water (I added up to 3 liters), smoke aroma and season. Mix the ingredients for the pasta, roll the dough out very thin on a dry surface, and slice it to your liking. Add the pasta to the soup and the pea protein granules and cook for another 2-3 minutes, counting from when it begins boiling again. Serve according to taste, we suggest adding a small spoonful of sugar-free yoghurt as decoration!
