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