Vegetarian Pasta with Pine Nut Oil: 3 Recipes

Pasta is one of the most satisfying dishes. It gives scope to your imagination and is great for lunch or dinner. We have chosen 3 delicious recipes for vegetarian pasta with pine nut oil for you. Please note: pine nut oil loses its beneficial properties when heated, so when preparing hot dishes, it is most often an ingredient for sauces.

Pasta with eggplant sauce


  • Pasta – 200 g
  • Eggplant – 300 g (1 pc.)
  • Tomatoes – 300 g (2 pcs.)
  • Olive oil – 2 tbsp.
  • Grated parmesan cheese – 60 g
  • Garlic – 1 clove
  • Italian herbs – to taste
  • Salt – to taste
  • Basil – 1 bunch
  • Pine nut oil – 2 tbsp.
  • For decoration – sprigs of parsley or basil, pine nuts.
  1. Finely chop the eggplant. Fry it in a hot frying pan with olive oil for 3-4 minutes.
  2. Chop the tomatoes and basil leaves, add to the eggplant, and simmer over low heat for 10-15 minutes.
  3. Salt the vegetables. Add the Italian herbs and minced garlic to them. Cover the frying pan with a lid and simmer vegetables for another 3-4 minutes.
  4. While vegetables are cooking, cook pasta according to package directions.
  5. When the sauce is almost smooth, add grated Parmesan (or any other hard cheese). Toss the cheese with the vegetables.
  6. Remove the sauce from heat. Cool it slightly and add pine nut oil. Stir the sauce again.
  7. Arrange the pasta on serving plates. Place 3 tbsp of the sauce on top of the pasta. You can decorate it with a sprig of parsley / basil, or pine nuts.

Spaghetti Putanesca


  • Spaghetti – 500 g
  • Olive oil – 1 tbsp.
  • Garlic (chopped) – 3 cloves
  • Red ground pepper – 1/4 tsp.
  • Anchovies (filet) – 6 pcs.
  • Canned tomatoes (whole without skin, in own juice) – 800 g
  • Capers – 2 tbsp.
  • Pitted olives (chopped) – 1/2 cup
  • Pine nut oil – 2 tbsp.
  • Salt and ground black pepper – to taste
  1. Boil spaghetti in salted water according to package instructions. Drain the water and put the pasta back into the pot.
  2. Heat the olive oil in a large skillet over high heat. Add garlic, red pepper, anchovies and mix well. Fry, stirring, for about 2 minutes.
  3. Cut the tomatoes, put them in a skillet along with the juice from them. Add capers and olives. Boil the resulting sauce. Reduce heat to low and simmer until tomatoes are tender (about 5-10 minutes). Let the sauce cool slightly.
  4. Pour the sauce into the pot of pasta. Add salt, pepper, and pine nut oil. Mix well.

Spaghetti with lentils and vegetable sauce


  • Spaghetti – 200 g
  • Red lentils – 100 g
  • Tomatoes canned in their own juice (peeled) – 200 g
  • Tomato juice – 100 ml (you can use the one that remains from canned tomatoes)
  • Bulb onion (large) – 120 g (0.5 pcs.)
  • Carrot – 100 g (1 pc.)
  • Celery petiole (fresh) – 90 g
  • Garlic – 1 clove
  • Salt, pepper, Italian herbs – to taste
  • Sugar – 0.5 tsp
  • Sunflower or olive oil – 1-2 tbsp.
  • Pine nut oil – 2 tbsp.
  1. Wash fresh celery and cut it into small cubes.
  2. Finely chop the tomatoes.
  3. Peel onions, carrots, and garlic. Cut onion into small cubes. Finely chop the garlic. Grate the carrots on a coarse grater.
  4. Heat sunflower or olive oil in a deep frying pan, put in the prepared onions, carrots and garlic. Stirring, fry the vegetables over medium heat for 5-7 minutes, until soft.
  5. Put the tomatoes in the pan and mix.
  6. Rinse the lentils and add to the rest of the ingredients.
  7. Pour the juice from the tomatoes and 250 ml of water into the pan. Add salt, sugar, ground black pepper, and Italian herbs. Put the celery in there too.
  8. Mix all ingredients and bring to a boil. Reduce the heat and cook covered for about 15 minutes, until the lentils are tender.
  9. While cooking the lentils, cook the spaghetti according to package instructions.
  10. Put the finished spaghetti on a plate. Carefully fill the middle of the spaghetti nest with tomato sauce with lentils and pour over with pine nut oil.

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