Spaghetti with Walnut Pesto and soy chuncks

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

• 1.8 oz Vegan meat substitute, strips

Toast the walnuts on medium heat in a non-stick frying pan without oil until golden brown and add ¾ in a high-side container and set the rest aside.

• 2 ⁠½ Tbsp Walnuts

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

• 3.5 oz Spaghetti, whole grain

Add the arugula, garlic and olive oil to the high-side container.

• 0.9 oz Arugula
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Add the balsamic vinegar to the high-side container. Blend with an immersion blender until your pesto is smooth and creamy.

• 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 arugula, walnuts and vegan meat substitute.

• 0.9 oz Arugula

Enjoy your meal!