600 g tomatoes, halved
1 pot of basil
100 g sliced almonds
50 g pine nuts alternatively chopped walnuts
1 clove of garlic
150 g Parmesan or vegan Parmesan grated
2 tbsp olive oil
Salt and pepper pinch of sugar
250 g chickpea-soy fettuccine
Lightly toast the almonds and pine nuts in a pan and grind to a powder in a food processor/mortar. Grind the garlic and basil leaves separately in a mortar and mix into the almonds. Add the tomatoes, Parmesan or vegan Parmesan, olive oil and salt, pepper and sugar. Mix everything in with your hands, knead – so that small pieces form.
Stir the sauce with a little more olive oil until creamy.
Cook the pasta in salted water until al dente, drain the pasta and mix the sauce with the fettuccine.
EAN / GTIN: 4260651480033
Shipping Weight: 318 g per item
Add the pasta to the boiling salted water and cook for 5 minutes until al dente.
Soybeans* 85, chickpeas* 15
* From certified organic farming.
Store in a dry place, protected from heat.
High in protein. Gluten free. Vegan.
Nutrition per 100 g
Energy 1,265 kJ / 302 kcal
Fat 4.3 g
– of which saturates 0.7 g
Carbohydrate 8.5 g
– of which sugars 7.5 g
Fibre 28.5 g
Protein 43 g
Salt 0.01 g