Spaghetti with Tomato Basil Pesto

Spaghetti with Tomato Basil Pesto

Enjoy our vegan recipe Spaghetti with Tomato Basil Pesto by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3132 kJ (748 kcal)
Protein41 g
Fat29 g
Carbohydrates69 g
Fiber22 g

Utensils:

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

Recipe instructions:

1

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

  • 1.8 oz Vegan meat substitute, strips
    1.8 oz Vegan meat substitute, strips
2

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown and set aside. Stir occasionally. Add the almonds to a bowl.

  • 2 Tbsp Almonds, chopped
    2 Tbsp Almonds, chopped
3

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

  • 3.5 oz Spaghetti, whole grain
    3.5 oz Spaghetti, whole grain
4

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

  • 2.1 oz Tomatoes, sun-dried, in oil
    2.1 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 basil and balsamic vinegar to the bowl. Blend with an immersion blender until your pesto is smooth and creamy.

  • 20 leaves of Basil, fresh (~ 0.2 oz)
    20 leaves of Basil, fresh (~ 0.2 oz)
  • 1 tsp Balsamic vinegar
    1 tsp Balsamic vinegar
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!