Spaghetti with rocket pesto, HUVUDROLL & parsnip @zuckerjagdwurst

Ingredients for 4 servings

500g spaghetti

Salt

For the rocket pesto:

100g rocket

2 garlic cloves60g pecans

2 tbsp nutritional yeast flakes

150ml olive oil

2 tbsp lemon juice

1 tbsp agave syrup

Salt

Pepper

For the plant balls:

500g IKEA HUVUDROLL plant balls

Vegetable oil for frying

For the crispy parsnip bits:

3 small parsnips

Vegetable oil for frying

Salt

Pepper

1. Prepare the pesto: Wash the rocket and shake dry, peel the garlic cloves. Place the rocket, garlic cloves, pecans, nutritional yeast flakes, olive oil, lemon juice and agave syrup in a food processor or blender and blend to a creamy pesto. Season well with salt and pepper and add more lemon juice if desired. Then set the pesto aside.

2. Wash and (only if they are very dirty) peel the parsnips. Then quarter lengthwise and cut into 1cm pieces. Now put on the water for the spaghetti and cook the pasta according to the package instructions until al dente.

3. While the spaghetti is cooking, heat two pans with vegetable oil. Place the frozen HUVUDROLL plant balls in one of the frying pans and cook over a low to medium heat for approx. 10 minutes on all sides, turning every 2 minutes.

Add the parsnip bits to the second pan and sauté until well browned. Season with salt and pepper.

4. Drain the spaghetti and serve with the rocket pesto, plant balls and crispy parsnip bits.

Tip: You can easily make this recipe gluten-free by using gluten-free pasta.

Bon appétit!