Easy Caprese Penne

Ready in: 15 minutes
Serves : 2

I really wanted some mac and cheese but it's warm out for once so I also felt like something a lot lighter than that. Cut to me staring into the fridge for 15 minutes and this is the magic I discovered. I get that you may be questioning the 'easy' part of this recipe considering it has 3 separate components, but the ingredients for each are minimal and easy to make (everything can be made by the time the pasta is cooked). Plus you can include or omit as many parts as you like and it'll still be amazing.

Ingredients

• 150g penne pasta
• 1 cup vegan soft cheese
• 1 handful basil

Tomato Sauce

• 2 cups cherry tomatoes
• 1 tbsp tomato puree
• 1 tbsp liquid sweetner

Pesto

• 1/2 cup pine nuts
• 1 cup basil
• 1 clove garlic
• juice of half a lemon

Method

1. Cook the pasta in boiling water for 15 minutes or as long as it says on the bag.
2. Add the pine nuts, basil, garlic and lemon to a blender and puree.
3. Fill a small bowl with boiling water. Run a knife over the skin of half of the tomatoes, just enough to break the skin but not enough to cut through the flesh. Then add these to the boiled water for 2 minutes. Remove and place in cold water for 10 seconds. 
4. Slide the skin off the tomatoes and put into a pan, along with the tomato puree, liquid sweetener and 1/2 cup of water. Mash the tomatoes with the spoon to help it break down into a sauce. When it starts to boil, turn the heat down and add the rest of the tomatoes and basil to the sauce. Simmer until the pasta is cooked.
5. When the pasta is done, drain it keeping about 1/4 cup of the water in the pan. Mix the soft cheese in with the water and then mix in the pasta.
6.  Then add the sauce and pesto.