Sunblushed Tomato & Walnut Pesto Rigatoni

Sunblushed Tomato & Walnut Pesto Rigatoni

By Theo Michaels for SmarterNaturally

“Delicious and easy diabetic friendly recipe with homemade sunblushed tomato and walnut pesto woven through a Smarter Naturally soup for a hearty and healthy vegan meal. Serves 1 with pesto leftover for a second meal! – Theo

🥦 Provides part of your weekly dose of glucoraphanin
💪 Low in sugar & high in protein


Serves 1

  • 1 x40g sachet SmarterNaturally SuperSoup
  • 35g wholemeal rigatoni pasta
  • 100g courgette, halved lengthways and sliced

For the pesto:

  • 90g sunblushed tomatoes in olive oil
  • 30g walnuts
  • 2 cloves garlic, medium size
  • Few sprigs fresh coriander + extra for garnish
  • 20g vegan parmesan cheese + extra for garnish
  • Drizzle olive oil for garnish (optional)
  • ½ tsp sea salt

Missing the key ingredient?

Remember: our soup is a bit sensitive!

All our recipes are carefully designed to protect the bioactivity of glucoraphanin - so to make
sure you get the best from our broccoli, follow the steps to avoid getting our soup too hot.


Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente. Two minutes before the pasta finishes cooking; drop in the courgette to blanche.

While the pasta is cooking, add the sun blushed tomatoes (including any oil), walnuts, coriander (including the stalks), garlic, vegan parmesan to a food processor and pulse, adding a little water if it’s too thick, until you have a smooth thick paste. Decant into a sterialised jar and keep in the fridge for up to a week.

Add one sachet of SmarterNaturally soup to a bowl and pour in about 250ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup.

Once the pasta is cooked, drain, return the pasta and courgette back to the saucepan and pour in the prepared soup mixture and fold together, do not reheat. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil and some chopped coriander.




Theo's Top Tips:

  • A pinch of chilli flakes go well just before serving. 
  • Go gluten free by changing the pasta to a GF version. 
  • Traditional parmesan is not vegetarian so be warned!

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