Spaghetti with Tomato Basil Pesto

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

• 1.8 oz Vegan meat substitute, strips

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

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

• 3.5 oz Spaghetti, whole grain

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
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

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)
• 1 tsp Balsamic vinegar

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
• Salt
• 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!