Fusili pasta, 500 g
Italian pesto, 180 g
Olive oil, 5 tablespoons
Frozen crushed garlic, 4 cubes - (20 g)
Frozen chopped basil, 4 cubes - (35 g)
Dried tomato spread, 2 flat tablespoons
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
1. Cook the pasta in boiling water according to the preparation instructions.
2. Heat the olive oil in a pan, add the frozen garlic and basil and mix a little (you can also use fresh garlic and basil).
3. Add the pesto spread, sun-dried tomato spread, salt and black pepper, and mix well until the sauce is bubbling.
4. Wash a little the cooked pasta, add to the sauce in the pan, mix well and serve hot with grated vegan Parmesan cheese on top!
5. Bon appetite (:
It is recommended to serve with bread and/or vegan Parmesan cheese. You can make the pesto spread yourself at home. The spices in the recipe according to personal taste.