YOUR SOLIN GENERATED RECIPE
Planeo Soja Schnetzel Avocado Pesto Pasta
Sautéed soy schnetzel and brown rice pasta tossed in a vibrant, creamy avocado-basil pesto for a nutrient-dense lunch with a silky texture.
INGREDIENTS
2 oz Planeo Soja Schnetzel
1 cup vegetable broth
0.5 cup cooked brown rice pasta
0.13 whole avocado
0.25 cup fresh basil leaves
1 tsp lemon juice
1 clove garlic
1 tbsp nutritional yeast
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the dry Planeo Soja Schnetzel in a heat-proof bowl and pour the hot vegetable broth over them, allowing them to rehydrate for 10 minutes.
Drain the rehydrated schnetzel thoroughly and press between paper towels to remove all excess moisture.
In a small food processor, combine the avocado, fresh basil leaves, lemon juice, garlic, nutritional yeast, sea salt, and black pepper.
Pulse the mixture until it forms a smooth, creamy pesto sauce, adding a teaspoon of water if needed to reach a velvety consistency.
Heat the olive oil in a non-stick skillet over medium heat and sauté the rehydrated soy schnetzel for 5 minutes until the edges are golden and crisp.
Add the cooked brown rice pasta to the skillet and toss with the soy schnetzel for 1 minute to warm through.
Remove the skillet from heat, fold in the avocado pesto until the pasta and schnetzel are thoroughly coated, and serve immediately.