Pasta goes fast and is indispensable in the kitchen. In this recipe, green pesto is used. But watch out - our basil pesto is vegan! Despite tofu instead of Parmesan, it tastes as if you were directly in Italy, where it also comes from. We are thrilled!
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Step 1/5
Cook fusilli with a little salt in boiling water for about 9 minutes al dente.
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Step 2/5
In the meantime, dice the onion and garlic and fry lightly with a little oil in a pan over medium heat.
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Step 3/5
Deglaze the onion and garlic with the soy cream and stir in the pesto. Season to taste with salt and pepper.
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Step 4/5
Drain the pasta and divide it between two plates. Pour the pesto-soy cream sauce on top.
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Step 5/5
Finally, chop the dried tomatoes and walnuts into small pieces and add them over the pasta along with the arugula.
