Pasta with red pesto, leek, tomatoes and vegan cheese substitute

Ingredients for 5 servings:

• 500 g pasta
• some salt or vegetable stock powder
• 1 tbsp butter
• 1 bunch of spring onions or 1 leek
• 250 g cocktail tomatoes
• 2 tbsp tomato paste
• 3 jars of red pesto, 120 g each
• 1 pack of cheese substitute, vegan
• some olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bring the pasta water to a boil with plenty of salt or vegetable stock powder and cook the pasta al dente. Wash and chop the spring onions or leek, then fry them in a little olive oil in a large non-stick pot. Meanwhile, rinse the cherry tomatoes and halve or quarter them. Add the tomato paste to the pot, stir to combine, and fry briefly. Add the pesto and fill the leftovers in the jars with a few tablespoons of the pasta water, seal, shake, and add to the pot. Then add the tomatoes and season to taste with salt and pepper. Heat the sauce over medium heat. Drain the pasta, add a spoonful of butter to the pasta pot, and stir. Once the sauce is heated, taste and adjust the seasoning if necessary. Add the pasta and stir thoroughly. Cut the vegan cheese substitute into small cubes and place it on the plates directly over the food.