• Nancy Grenier

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

INGREDIENTS

  • Tomato sauce (homemade or store-bought) or your favorite Bolognese-style pasta sauce

  • 4 long lasagna pasta

  • 2 mushrooms cut into thin slices

  • Seabiosis vegan Kombu Pesto

  • 4 slices of VegNature Herbes de Provence & Onions

  • 2 cherry tomatoes, halved

  • Salt & pepper to taste


STEPS

  • 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.




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