Cherry Tomato Pasta with White Wine, Basil, Chilli and Chive Flower

Ingredients

• Half a pack of linguine (cook with 1 tsp salt)

• 3 tbsp vegan butter

• 2 tbsp olive oil

• 1 shallot

• 1 tsp salt

• 1/2 a cup of white wine

• Zest of half a lemon

• 1 small red chilli

• 5 cloves of garlic crushed

• 2 tbs nutritional yeast

• 1 kilo cherry tomatoes

• 1 cup of fresh basil

• 1/4 of a cup toasted pine nuts

Method

1. Cook the linguine in boiling salted water

2. Fry the shallot in the butter and olive oil, with the salt until sautéed

3. Deglaze with the white wine, then add the lemon zest, chilli, garlic and nutritional yeast and simmer for 5-8 minutes on low.

4. Drain pasta when al dente.

5. When pasta is ready, add the cherry tomatoes to the sauce along with the basil, put the lid on and cook for 2 minutes until they just start to burst. I say to do this stage when the pasta is already ready because if you do it before the pasta is ready you may end up having them in there too long and they’ll overcook.

6. Drain the pasta and stir it through the sauce

7. Serve with toasted pine nuts on top.