Whole Wheat Pasta in Soy Cream Sauce and Parsley Pesto
Perfect dish for lunch - whole wheat penne pasta in soy cream sauce and special parsley pesto seasoning
- Main DishesType
- EasyDifficulty
- 10 minPrep. Time
- 6Serving/Unit
Ingredients
The pasta
Organic whole wheat pasta, 500 g
preferably whole spelled flour
Vegan cream 5% fat, 500 ml
soy cream for cooking
Ground nutmeg, 1 teaspoon
Pesto parsley
Parsley, 1 bunch
without the stems
Walnuts, 3/4 cup
Thin salt from the Himalayas, 1 teaspoon
Garlic, 2 cloves
Lemon juice, 1 small unit
freshly squeezed
Olive oil, 1/4 cup
or more - as needed
Preparation
1. Put the pesto parsley ingredients in the food processor and turn on until a smooth spread is obtained.2. Boil the soy cream in a pan, add nutmeg and about half the amount of pesto and parsley, and mix well. At a boil turn off the heat.3. Cook the pasta according to the manufacturer's instructions and strain.4. Pour the sauce over the pasta and mix well.5. Bon appetite (:Equipment: food processor.
The nutritional value includes also half of the remaining amount of pesto parsley that we do not use it in the recipe. The preparation method also includes grinding.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 518 cal | 240 cal |
| Proteins | 14 g | 7 g |
| Carbohydrates | 65 g | 30 g |
| Fat | 22 g | 10 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Mor Abergil (Beker)
Easy and tasty vegan dish