Vegan Pesto Penne with Spinach and Garlic

Name: Vegan Pesto Penne with Spinach and Garlic with roasted cherry tomatoes and pangrattato
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 180 g Wholegrain penne; 1 sachet(s) Sesame seeds; 25 g Panko breadcrumbs; 375 g Red cherry tomatoes; 1 piece Garlic; 200 g Spinach; 25 g White miso paste; 20 milliliters Sesame oil; 20 g Fresh basil; 25 milliliters Basil crème; 2 tablespoon Olive oil; 2 teaspoon White balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with roasted cherry tomatoes and pangrattato

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This recipe provides 300 grams of vegetables per portion.

Tags:

Plant-based

Allergens:

Gluten

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Wholegrain penne

(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)

½ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Noten, Pinda's)

15 g

Panko breadcrumbs

(Contains: Tarwe)

190 g

Red cherry tomatoes

½ piece

Garlic

100 g

Spinach

15 g

White miso paste

(Contains: Tarwe, Soja)

10 milliliters

Sesame oil

(Contains: Sesamzaad)

10 g

Fresh basil

15 milliliters

Basil crème

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

White balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3280 kJ

Calories784 kcal

Fat36.8 g

Saturated Fat5.6 g

Carbohydrate82.9 g

Sugar14.9 g

Dietary Fiber13.2 g

Protein21.3 g

Salt2.1 g

Calcium105 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Oven Dish

Cooking Steps

Preheat the oven to 220°C.
Boil plenty of water (see Tip) with a pinch of salt in a pot or saucepan, then boil the pasta for 10 - 12 minutes. Drain, but save some cooking liquid and set aside when finished.
Heat a light drizzle of olive oil in a frying pan on medium-high heat. Add the sesame seeds and panko and season with pepper and salt. Fry for 1 - 2 minutes or until golden brown, then remove from the pan and set aside.

Tip: to save time, use a kettle instead.

Transfer the cherry tomatoes to an oven dish and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Roast the cherry tomatoes in the oven for 15 - 17 minutes.
Peel the garlic but leave the cloves whole.

Heat the same frying pan used earlier over medium-high heat. Fry the garlic and two-thirds of the spinach with a splash of water for 2 - 3 minutes, or until the spinach has wilted. When finished, transfer to a tall container.
Add the white miso paste*, sesame oil, half of the fresh basil, basil crème, white balsamic vinegar, plant-based honey and a light drizzle of olive oil. Season with salt and pepper, then blend with an immersion blender until smooth.

*Take care, this ingredient is salty! Use as preferred.

Stir the vegan pesto through the pasta and add a splash of the cooking liquid (see Tip).
Stir in the rest of the spinach, then serve the pasta on plates.
Add the roasted cherry tomatoes on top, as well as the toasted panko and sesame seeds.
Garnish with the rest of the basil.

Tip: if preferred, add a knob of plant-based butter to make it extra creamy.