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Pasta Pesto

What is special about this dish is the vegetabel sauce combination. It creates a beautiful taste in your mouth coming from different flavor of each ingredient. It was so good my wife and I ate almost 1 Kg of gnocchi. I used gnocchi with this sauce but you can mix it with any type of pasta you wish.

Healthwise, due to high amounts of oil and salt I would not say it is the healthiest, but also not the worst, and sometimes you just crave some good pasta in pesto sauce.


Let's get to work:


2 garlic cloves

1 red onion

1 yellow pepper (yellow!)

200 gram shiitake mushrooms

handfull arugula sylvetta

1 zucchini

handfull Kalamate olives

shrimp tofu (optional)

100 gram vegan pesto

60 ml olive oil

1 Kg gnocchi

1/2 tsp chili flakes

1/4 nutmeg

1/2 black pepper

Taste to see for salt (olives and pesto are already very salty).

Handfull fresh basil for garnish


Directions:


  1. Start by cutting the garlic cloves in half and fry them for a couple of minutes with the olive oil. This will enrich the taste of our olive oil with a nice garlic hint, you can choose to take them out or leave them to keep cooking.

  2. Chop the onion small and fry it for 5 minutes,

  3. Chop the yellow pepper small and the shiitake and fry it with the onion for another 5 minutes. At this point you can add the spices,

  4. Add chopped zucchini, arugula and olives and fry for another 5 minutes.

  5. Now add the pesto sauce and the shrimp tofu. The gnocchi could be added as all with a bit of water and cooked all together until the gnocchi is soft (about 7-10 minutes). Or cook the gnocchi seperately and mix with the sauce.

  6. Plate and add some fresh basil on top.



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