Unique Italian and Japanese fusion bowl! Fusilli pasta coated in housemade special basil pesto sauce,
made using extra virgin olive oil and herbs for a fragrant and earthy flavour. The pesto sauce tasted lighter and cleaner than conventional pesto sauce. Might have tasted more 'cheesy' with some sunflower seeds or cashews blended together in the sauce! Also served with Japanese natto, French beans, cherry tomatoes, rocket leaves, and pine nuts. The Japanese natto was a pretty interesting topping, but was definitely an acquired taste as it was sticky and very bitter, and also didn't go particularly well with the rest of the ingredients in my opinion. There was an option to switch from natto to baked tofu, avocado, or shiitake mushrooms - though admittedly that would make the dish less unique and much more like usual pesto pasta. Personally I think roasted edamame might have gone better as a protein with the pesto sauce while still retaining an element of the Japanese theme - plus offering a bit of bite / crunch to the dish! (Contains alliums, $13.80) #sgvegan #veganoptions #womenowned #wholefoodplantbased #wfpb
