Mediterranean Feast
Elevate your pasta experience with whole wheat fusilloni
Step into a realm where whole wheat pasta meets the exquisite allure of Instead soy cooking in a perfect italian recipe. Our innovative recipe takes the simplicity of whole wheat pasta to new heights, introducing a luxurious touch with our exclusive Instead soy cooking.
Join us on a journey of culinary sophistication, where every forkful is a celebration of flavor and well-being
Ingredients
- 160g Whole Wheat Fusilloni
- 240g Green Zucchini
- 80g Instead Soy cooking
- 50g Pine Nuts
- Grated zest of untreated lemon
- Salt to taste
- Pepper to taste
- A bunch of parsley
Procedure
Bring water to a boil in a large saucepan. Add salt. When boiling, cook the whole wheat Fusilloni for 10 minutes (check the package for the optimal cooking time).
Meanwhile, prepare the zucchini, cut into small cubes. In a saucepan, sauté a clove of garlic in its skin. Once it starts to brown, add the zucchini and cook for about 2 minutes, adjusting salt and pepper, and removing the garlic.
Pour the zucchini with their cooking oil into a deep container, add basil and mint, and use an immersion blender to turn the zucchini into a smooth cream.
Toast the pine nuts and add 3/4 of them to the zucchini cream (reserve 1/4 for final decoration)
Heat the Instead soy vegetable cooking over very low heat: grate the zest of half an organic lemon and continue stirring.
Drain the pasta al dente and finish cooking it in the sauce. If necessary, add a ladle of pasta cooking water.
Chop the parsley and add it to the pasta. Serve the hot pasta on a bed of zucchini cream, with pepper, toasted pine nuts, mint leaves, and a sprig of basil for decoration.
Discover the epitome of wholesome indulgence with our Whole wheat pasta soy cooking recipe. Imbued with the richness of whole wheat and the smooth elegance of soy cooking, this dish promises a culinary experience that transcends the ordinary.
Elevate your dining with a symphony of flavors in this delightful and satisfying recipe.
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