Vegan Pesto Penne with Spinach and Garlic
with roasted cherry tomatoes and pangrattato
This recipe provides 300 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
190 g
Red cherry tomatoes
½ piece
Garlic
100 g
Spinach
15 g
White miso paste
(Contains: Gluten, 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
Utensils
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.
