Vegan Green Pea Pesto Pasta with Tofu Fish and Roasted Potatoes
Ingredients
- green peas
- 1 avocado
- garlic
- salt
- black pepper
- oil
- oat cream (optional)
- basil
- pasta
- tomatoes (optional)
- chickpeas (optional)
- tofu (optional)
- vegan chicken pieces (optional)
- potatoes
- flour
- seasoning
- water
- sesame seeds
- breadcrumbs
Preparation
Prepare the green pea-avocado pesto: Mix green peas, avocado, garlic, salt, black pepper, oil, optional oat cream, and basil until smooth.
Cook pasta according to package instructions
Mix the pesto with the cooked pasta and add optional ingredients such as tomatoes, chickpeas, tofu, or vegan chicken pieces.
For roasted potatoes: Boil the potatoes before roasting them
For vegan fish: Make a mix of flour, seasoning, and water in one bowl, and a mix of sesame seeds and breadcrumbs in another bowl.
Dip tofu pieces in the flour mixture, then in the breadcrumb mixture.
Bake the tofu at 180°C for 35-40 minutes, turning the pieces over halfway through the cooking time.
