Whole-wheat spaghetti, red pesto and sun-dried tomatoes

4

People

20

Minutes

Easy

Difficulty

Ingredients

190 g Saclà Vegan Tomato Pesto with Tofu

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 with Tofu 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 with Tofu 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!

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