VEGNATURE, TOMATO & VEGAN KOMBU PESTO ROLLS
Dernière mise à jour : nov. 11
SIMPLE & GOOD.
Preparation time | 15 minutes
Cooking | About 15 minutes
Makes 4 rolls
Tomato sauce (homemade or store-bought) or your favorite Bolognese-style pasta sauce
4 long lasagna pasta
2 mushrooms cut into thin slices
4 slices of VegNature Herbes de Provence & Onions
2 cherry tomatoes, halved
Salt & pepper to taste
Preheat the oven to 204 °C (400 °F).
Cook the pasta according to the directions on the manufacturer's box.
Once cooked, put the pasta in cold water to stop cooking.
After a few minutes in the water, take out the pasta and place it on a work board.
On the end of each pasta, place about 1 ½ tsp. tomato sauce, a few slices of mushrooms, ½ tsp. Seabiosis vegan Kombu pesto, 1 slice of VegNature and half a cherry tomato.
Roll the pasta on itself to make a roll. Repeat for the other lasagna noodles.
Place the rolls in a baking dish.
Cover each roll with about 1 Tbsp. of tomato sauce.
Cover the dish with foil paper and place in the oven at 204 °C (400 °F) for 15 minutes.
Take out of the oven. Be careful, the dish will be very hot.
If you want to make more rolls, simply cook more pasta.