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Giulia’s Tomato, Peanut & Ricotta Tagliatelle

Cheesy, nutty and full of nutrients, what else could you ask for?! Try this super quick blender pasta sauce for your next lazy weekday dinner.

Artichoke Pesto gnocchi

Next up in our tomato series, is our founder, Giulia's, favourite quick recipe for when she wants a delicious healthy weekday dinner, but doesn't want to put in too much effort into making it. This is the perfect no-cook sauce because not only can you make it using just a blender, but you can also serve it cold (which is great for cooling off on a hot summer's day)!

This recipe just hits all the spots: salty peanuts and cheesy ricotta combined with our high protein nutty Cauliflower & Lentil Tagliatelle. It's savoury, indulgent, and full of protein and nutrient goodness!

Artichoke Pesto gnocchi


Serves 2

1 pack of Sunny & Luna Cauliflower Tagliatelle

200g plum tomatoes

50g roasted, salted peanuts

200g ricotta (or use cashews for a vegan alternative)

Small handful of chopped chives, approx. 6 chives

1 tbsp olive oil

Salt and pepper


  1. Simply add the tomatoes, peanuts, ricotta/cashews, chives and oil to a blender along with salt and pepper to taste and blitz until smooth.

  2. The sauce can be served warm or cold. To heat, gently warm the sauce in a pan over a low heat while you cook the tagliatelle.

  3. Bring a pan of salted water to the boil, add the tagliatelle and cook for 3 minutes until al dente (4 minutes if you prefer your pasta more well done.)

  4. Gently combine the tagliatelle with the sauce and serve into two bowls, topping with a dollop of ricotta if you have extra and a good crack of black pepper.

Artichoke Pesto gnocchi


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