Vegetarian recipes with tomato

Portofino Pasta

"Pasta alla Portofino is a delicious and wholesome first course, easy to prepare. The sauce that defines it is the perfect marriage between the sweet and velvety Mutti Passata tomato purée and a fragrant fresh basil pesto. "

20 min

Easy

Eggplant Meatballs in tomato sauce

These tender eggplant meatballs, gently simmered in a velvety Pasta Sauce with Datterini tomatoes, are completely free from eggs and cheese, making them the perfect choice for anyone following a plant-based diet or avoiding lactose.

45 min

Easy

Tomato Farinata with Eggplants

Tomato farinata with eggplants is a tasty alternative to the classic dish from Genoese tradition. The secret lies in adding tomato purée to the batter, giving the farinata a more intense and flavorful taste.

2h 25 min

Easy

Pasta Sauce with basil

Creamy Tomato Eggs

Creamy eggs with Mutti Basil Pasta Sauce. Its rich and authentic taste reflects Mutti’s commitment to selecting only the finest quality ingredients. Eggs combined with Mutti Pasta Sauce create the perfect last-minute meal: creamy, quick, and delicious!

15 min

Easy

Double concentrated tomato paste

Udon with Tofu and Vegetables

Udon with tofu and vegetables is a complete, tasty, and nutritious dish, perfect for lovers of oriental flavors.

30 min

Whole peeled tomatoes

Tomato Fritters

30 min

Easy

Cherry tomatoes

Baked Eggs with Cherry Tomatoes and Feta

30 min

Easy

Double concentrated tomato paste

Stuffed Pumpkin Cutlets

These 100% plant-based stuffed pumpkin cutlets are a delicious alternative to classic cutlets. Perfect to please all palates, even during the holidays!

30 min

Medium

Chopped tomatoes

Vegan mushroom lasagna

Mushroom sauce lasagna is the perfect main course for the holiday season. Creamy and flavorful, it will surprise the whole family, who will be asking for seconds!

20 min

Easy

Tomato puff pastry trees

Fun and festive puff pastry trees filled with tomato passata. The perfect appetizer to share with family during the holiday season!

30 min

Easy

Whole peeled tomatoes

Pumpkin Parmigiana by gennaro contaldo

Parmigiana was traditionally made with aubergines in southern Italy where they growin abundance. However, you can make this layered baked dish with othervegetables according to season. Whereas aubergines are abundant during thesummer, pumpkins are plentiful during the colder seasons. I like to coat the pumpkinslices in egg (as I do with all other vegetables when

1h 25 min

Medium

Chopped tomatoes

Pappardelle with mixed mushroom ragu by gennaro contaldo

The perfect dish at the start of the autumn, when wild fungi are in abundance. Themushrooms are cooked like a traditional meat ragu and this dish makes makes aperfect vegetarian meal. If you can’t get wild mushrooms, use a variety of cultivatedones which are now easily obtainable all year round. Multi Polpa gives a lovelyrichness

1h

Medium

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