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Wholemeal spelt fusilli with pesto soy cream sauce

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!

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

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