Whole-wheat spaghetti, Vegan tomato pesto and sun-dried tomatoes

4

People

20

Minutes

Easy

Difficulty

Ingredients

190 g Saclà Vegan tomato Pesto

320 g whole-wheat spaghetti

100 g Saclà Sun-dried tomatoes

25 g coarse salt

2 tbsp breadcrumbs

Extra virgin olive oil to taste

Method

1 BriIn a big pot bring about 3 liters water to boil to cook the whole-wheat spaghetti. Put the salt and the pasta.

2 Cook the spaghetti for approx. 7 minutes as per pack instructions.

3 Prepare the breadcrumbs. Crumble up the stale bread in the mixer and finely chop it up. If you use fresh bread, toast the pieces of bread in a non-stick pan beforehand.

4 In a large pan put the Saclà Vegan tomato Pesto and warm it for approx. 2 minutes.

5 Cut the Saclà sun-dried tomatoes into pieces and add them to the sauce.

6 Drain the spaghetti, add to the sauce and gently stir.

7 Serve the spaghetti with a drizzle of extra virgin olive oil and a sprinkle of breadcrumbs. Enjoy!

Method

1 BriIn a big pot bring about 3 liters water to boil to cook the whole-wheat spaghetti. Put the salt and the pasta.

2 Cook the spaghetti for approx. 7 minutes as per pack instructions.

3 Prepare the breadcrumbs. Crumble up the stale bread in the mixer and finely chop it up. If you use fresh bread, toast the pieces of bread in a non-stick pan beforehand.

4 In a large pan put the Saclà Vegan tomato Pesto and warm it for approx. 2 minutes.

5 Cut the Saclà sun-dried tomatoes into pieces and add them to the sauce.

6 Drain the spaghetti, add to the sauce and gently stir.

7 Serve the spaghetti with a drizzle of extra virgin olive oil and a sprinkle of breadcrumbs. Enjoy!

Pasta dishes & soups

Whole-wheat spaghetti, Vegan tomato pesto and sun-dried tomatoes

4

20

Easy

Ingredients

Method

Method

Whet your appetite with our

Vegan

Vegan Bolognese Lasagna

Minutes 40

Difficulty Medium

Vegan Bolognese Tagliatelle

Minutes 25

Difficulty Easy

Spicy bean soup

Minutes 150

Difficulty Easy

Discover more about

Vegan