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Wholemeal spelt fusilli with pesto soy cream sauce

Name: Wholemeal spelt fusilli with pesto soy cream sauce
Prep time: 15 min
Cook time: 9 min
Yield: 2
Ingredients: 1 tbsp. Öl; 250 g Wholemeal spelt fusilli; 1 Onion; 1 Garlic clove; 1 handful Arugula; 1 packet Soy cream; 6 UNIT Dried tomatoes; 2 tbsp. green pesto; 1 Pinch Pepper; 1 Pinch Salt; 6 UNIT Walnuts

Easy 30 March 2019

Preparation time

15 min

Cooking time

9 min

Pasta goes fast and is indispensable in the kitchen. In this recipe, green pesto is used. But watch out - our basil pesto is vegan! Despite tofu instead of Parmesan, it tastes as if you were directly in Italy, where it also comes from. We are thrilled!

Ingredients for

1 tbsp.	Öl
250 g	Wholemeal spelt fusilli
1	Onion
1	Garlic clove
1 handful	Arugula
1 packet	Soy cream
6 UNIT	Dried tomatoes
2 tbsp.	green pesto
1 Pinch	Pepper
1 Pinch	Salt
6 UNIT	Walnuts

Step 1/5
Cook fusilli with a little salt in boiling water for about 9 minutes al dente.
Step 2/5
In the meantime, dice the onion and garlic and fry lightly with a little oil in a pan over medium heat.
Step 3/5
Deglaze the onion and garlic with the soy cream and stir in the pesto. Season to taste with salt and pepper.
Step 4/5
Drain the pasta and divide it between two plates. Pour the pesto-soy cream sauce on top.
Step 5/5
Finally, chop the dried tomatoes and walnuts into small pieces and add them over the pasta along with the arugula.