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!
| 1 | Garlic clove |
| 1 Pinch | Pepper |
| 1 handful | Arugula |
| 1 tbsp. | Öl |
| 1 packet | Soy cream |
| 250 | Wholemeal spelt fusilli |
| 6 UNIT | Dried tomatoes |
| 1 Pinch | Salt |
| 6 UNIT | Walnuts |
| 2 tbsp. | green pesto |
| 1 | Onion |
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Step 1/5
Cook fusilli with a little salt in boiling water for about 9 minutes al dente.
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Step 2/5
In the meantime, dice the onion and garlic and fry lightly with a little oil in a pan over medium heat.
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Step 3/5
Deglaze the onion and garlic with the soy cream and stir in the pesto. Season to taste with salt and pepper.
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Step 4/5
Drain the pasta and divide it between two plates. Pour the pesto-soy cream sauce on top.
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Step 5/5
Finally, chop the dried tomatoes and walnuts into small pieces and add them over the pasta along with the arugula.
Matching products
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Organic dried tomatoes in oil 285gQuantity: 285 gContent: 0.285 kg (CHF 21.05 / 1 kg)
CHF 6.00 CHF 21.05 per 1 kg -
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Vegan pesto verde 180gQuantity: 180 gContent: 0.18 kg (CHF 31.94 / 1 kg)
CHF 5.75 CHF 31.94 per 1 kg
