Wholemeal Tofoo Chunkies Milanese

Serves 2 • Prep 15 min • Cooking 25 min
Vegans
Get this stuff
  1. Pack of Wholemeal Tofoo Chunkies
For the Pesto
  1. 20g pine nuts
  2. 15g fresh basil
  3. 1 clove garlic
  4. 20g vegan parmesan
  5. 2 tbsp olive oil
For the Pesto
  1. 1 tbsp olive oil
  2. 2 cloves garlic
  3. 400g tomato passata
  4. 1 tbsp tomato puree
  5. 15g fresh basil
To Serve
  1. 150g Spaghetti pasta
Do this stuff
  1. Place Wholemeal Tofoo Chunkies on a baking tray and bake in the oven for 20-25 minutes turning halfway through as per the cooking instructions.
  2. Make the sauce – heat a pan and add the olive oil. Finely chop the garlic and add to the pan, then add the tomato puree, passata and season with salt and pepper. Turn the heat down and simmer for 5-10 minutes until thickened. Finely chop the basil and add to the sauce.
  3. Heat a pan of boiling water and cook the spaghetti according to the packet instructions.
  4. For the pesto – lightly toast the pine nuts in a dry pan. Cool then add to a food processor with the basil, garlic, parmesan and olive oil. Blitz together.
  5. Drain the pasta and add to the tomato sauce coating well.
  6. Serve the pasta on a plate, slice and add the cooked Chunkies. Then drizzle with the pesto.
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