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

Utensils:

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

Recipe instructions:

1

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
2

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
3

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
4

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
5

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
6

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
    Salt
  • Black pepper
    Black pepper
7

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.

    8

    Enjoy your meal!