In collaboration with @koro_fi. Eating healthy does not have to be expensive or boring. This dish is vegetarian and packed with protein and vitamins and very, very affordable. It’s made of @koro_fi chickpea fusilli, a 100% organic chickpea pasta along with a sauce made from their delicious red pesto. If you want to order these products along with other yummy healthy stuff you get 5% off the whole order with the code MICHELLE5. Let’s jump into the recipe, it serves 4.
Hope you like it,
Michelle
Red pesto pasta
- April 13, 2020
- 4
- 20 min
- Print this
Ingredients
- Pasta:
- 250g chickpea fusilli
- 1/2 can red pesto
- 1 can crushed tomatoes
- 2 tbsp tomato puree
- 1 dl sun-dried tomatoes + 1 tbsp oil
- Arrabbiata spice mix
- Dried basil
- Salt & Pepper
- Toppings:
- Cherry tomatoes
- Olive oil
- 5 cloves garlic
- Buffalo mozzarella
Directions
- Step 1
- Heat the oven to 200°C.
- Step 2
- Toss the cherry tomatoes in olive oil, peel the garlic cloves and bake in the oven until golden.
- Step 3
- Place the red pesto, crushed tomatoes, tomato puree, arrabbiata spice mix and dried basil in a pan and let cook on medium heat while you boil the pasta in salted water.
- Step 4
- Add the sun-dried tomatoes + oil to the sauce at the end and add salt and pepper according to taste.
- Step 5
- Serve the chickpea pasta with a generous amount of pesto sauce and top off with roasted cherry tomatoes and garlic and chunks of fresh buffalo mozzarella.
