Basil Pesto Tomato Pasta Sauce
A delicious combination of basil pesto and tomatoes makes for an amazing pasta sauce! Use it as a pasta sauce for both wheat pasta and gluten-free pastas - I made both pastas as you can see in the image. This sauce would also make a great dip!
Ingredients
Basil pesto:
1 cup packed basil leaves
¼ cup olive oil
Himalayan pink salt to taste
½ tsp fresh green chilli
½ tsp fresh garlic
Tomato sauce with mushrooms:
2 Tbsp olive oil
1 medium-sized red onion, diced
1 punnet of mushrooms, sliced
Himalayan pink salt to taste
½ tsp white pepper
½ tsp fresh green chilli, crushed
½ tsp fresh garlic, crushed
2 cups cooked tomato pureé
250g wheat pasta, cooked
250g gluten-free pasta (maize pasta), cooked
Method
To make the basil pesto, blend all the ingredients together till the basil leaves are fine.
In a frying pan on low heat, add olive oil and red onion and cook till slightly crisp. Add mushrooms, salt, white pepper, garlic and green chilli.
When most of the water evaporates from the mushrooms, add cooked tomato pureé and basil pesto mixture. Keep on the heat for another 5 min.
Divide the sauce into two parts.
Cook wheat pasta and gluten-free pasta separately.
Drain and add the sauce to each of the cooked pastas. Serve immediately.
