Ingredients

Pasta:

• 1 pack Panona Shrimps Pasta (500g)
• 2 cubes Mitsides Vegetable Bouillon

Vegetable Sauce:

• 500g cherry tomatoes, halved
• 2 garlic cloves, grated
• 1 Tomato Paste (70g)
• 1 tsp red pepper flakes
• 6–7 fresh basil leaves
• 1 tsp maple syrup
• 50g butter
• 2 Tbsp olive oil
• Salt

Ricotta Sauce:

• 1 cup ricotta cheese
• 2 Tbsp feta cheese, crumbled
• ¼ cup fresh cream
• 2 Tbsp olive oil
• Salt & pepper

Method

1. Prepare the vegetable sauce: In a large skillet, heat olive oil and butter. Add cherry tomatoes, tomato paste, garlic, and salt. Cook for about 30 minutes, stirring occasionally and adding water as needed to prevent sticking. Add basil leaves, maple syrup, and red pepper flakes. Cook a few more minutes, then set aside to cool and blend until smooth.
2. Prepare the ricotta sauce: Blend all ingredients except olive oil until smooth. Gradually add olive oil at the end and mix well by hand.
3. Cook the pasta: In a large pot of boiling water, dissolve the bouillon cubes. Add the pasta and cook according to package instructions until al dente. Drain, reserving some pasta water.
4. Combine: Add reserved pasta water to the tomato sauce and blend with a hand blender. Mix sauce with the cooked pasta, add a spoonful of ricotta sauce, and mix well.
5. Serve: Portion into bowls and garnish with additional ricotta sauce on top.

Enjoy your meal!