Basil pesto with fried Tempeh and Artichokes
This quick and easy Pesto is prepared in no time and comes with a lot of whole food ingredients. You can easily combine it with your favorite veggies.
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Equipment
- Mortar
- Blender
Ingredients
The Pesto
- 70 g fresh basil
- 1 garlic clove
- 30 g pine seeds
- 2 tbsp olive oil
- 1 tsp lemon zest
- nutmeg
The Rest
- 200 g whole grain spaghetti
- 160 g tempeh
- 50 g cherry tomato
- 10 g rucola
- 2 tbsp nutritional yeast
- 80 g artichokes
- salt and pepper
Instructions
- Get some water for the pasta boililng and cook the pasta following the instructions on the package.
- Meanwhile take care of the pesto. Either toss the ingredients into a mortar, or, if you want to be quick, put everyting into a blender
- Cut the tempeh into smaller chunks and start frying them crispy with some oil. Cut the tomatoes and put them aside.
- Once the pasta is boiled, add them to the pan with the Tempeh. Pour the fresh pesto blend in and mix until evenly distributed.
- Combine the pasta with the rest of the fresh ingredients and sprinkle some noosh on the plate. That's it
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Nutrients per serving
Nutrition Facts
Basil pesto with fried Tempeh and Artichokes
Amount per Serving
Calories
793
% Daily Value*
Fat
35
g
54
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
10
g
Monounsaturated Fat
16
g
Sodium
79
mg
3
%
Potassium
1118
mg
32
%
Carbohydrates
95
g
32
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
38
g
76
%
Vitamin A
2098
IU
42
%
Vitamin C
19
mg
23
%
Calcium
227
mg
23
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
