Penne with Pesto Rosso

Penne with Pesto Rosso

Enjoy our vegan recipe Penne with Pesto Rosso by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2870 kJ (685 kcal)
Protein32 g
Fat28 g
Carbohydrates68 g
Fiber19 g


non-stick frying pan, Spoon, spatula, bowl, cutting board, cooking spoon, chef's knife, cup, immersion blender, pasta colander, pot

Recipe instructions:


Prepare the vegan meat substitute strips according to the package instructions.

  • 1.2 oz Vegan meat substitute, strips
    1.2 oz Vegan meat substitute, strips

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

  • 1 Tbsp Pine nuts
    1 Tbsp Pine nuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

  • 3.5 oz Penne, whole grain
    3.5 oz Penne, whole grain

Drain the dried tomatoes. Chop the dried tomatoes and garlic and put them in the bowl alongside the olive oil and pine nuts.

  • 2.8 oz Tomatoes, sun-dried, in oil
    2.8 oz Tomatoes, sun-dried, in oil
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 2 tsp Olive oil
    2 tsp Olive oil

Add the balsamic vinegar and crushed pepper to the bowl. Blend with an immersion blender until your pesto is smooth and creamy.

  • 1 tsp Balsamic vinegar
    1 tsp Balsamic vinegar
  • ¼ tsp Crushed pepper
    ¼ tsp Crushed pepper

Heat the canola oil in a non-stick frying pan over medium heat. Fry the vegan meat substitute until golden brown. Season with salt and pepper.

  • 1 tsp Canola oil
    1 tsp Canola oil
  • Salt
  • Black pepper
    Black pepper

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta, mix well and top with the vegan meat substitute.


    Enjoy your meal!