200 g Broccoli
3 level tbsp Capers
200 g Carrots
3 level tsp Green peppercorns in brine (drained)
3 level tbsp Medium-hot mustard
1.5 units Onions
4 level tbsp Pasta water
500 ml Plant-based cream
200 g Tagliatelle
200 ml Vegetable stock
2 level tbsp Yeast flakes
1 level tsp fresh organic lemon zest
Cook the tagliatelle in salted water until al dente. Please bear in mind with the cooking time that the pasta will also cook for a bit longer in the sauce.
Ingredients
200 g Tagliatelle
In the meantime, cut the carrots into strips and the broccoli into bite-sized florets. Finely chop the capers and the green peppercorns.
Ingredients
200 g Carrots, 200 g Broccoli, 3 level tbsp Capers, 3 level tsp Green peppercorns in brine (drained)
Finely dice the onions and sauté in a little olive oil. As soon as the first cooking residues start to form, deglaze with the stock and add the mustard, capers, peppercorns, rolled oats and lemon zest before reducing the heat. Now pour in the plant-based cream and stir in the carrot strips, broccoli florets and tagliatelle. Add a little of the pasta cooking water until the sauce is of a creamy consistency.
Ingredients
1.5 units Onions, 200 ml Vegetable stock, 3 level tbsp Medium-hot mustard, 2 level tbsp Yeast flakes, 1 level tsp fresh organic lemon zest, 500 ml Plant-based cream, 4 level tbsp Pasta water
Allow to cook a little longer over a low heat. Season with salt and pepper to taste if required.
Serve with a few toasted almond slivers.
718
24.84 g
44.52 g
55.77 g
