This red pesto pasta is incredibly rich, creamy, and truthfully DEEEELISH. Made with spaghettone pasta, tomato-cashew pesto, vegan bacon, and melty mozzarella, try this fully plant-based recipe and create the star of the dinner table. Take a look on how easy it is:

Ingredients:

one pack of Vegaliano spaghettone
3-4 slices of Biolab bacon
one jar of red pesto (tomato & cashew pesto)
shredded mozzarella
1 garlic clove, olive oil, salt and pepper

Method:

1. Boil the pasta
2. In the meantime, fry the bacon in a little bit of olive oil until crispy and set aside
3. In a pan, heat up some olive oil, add the clove of garlic and jar of sauce, plus the shredded mozzarella and make the sauce
4. Add the pasta to the sauce and mix well
5. Plate the pasta, add the crushed bacon bites on top and some more mozzarella and serve hot.

Buon Appetito!