10 g Flaked almonds (roasted)
200 g broccoli
3 tbsp capers
200 g carrots
500 ml cream (plant-based)
3 tsp green peppercorns in brine (drained)
3 tbsp mustard (medium-hot)
1 tbsp olive oil
1.5 piece onions
1 pinch pepper (ground)
1 pinch sea salt
200 g tagliatelle
200 ml vegetable stock
2 tbsp yeast flakes
Bring a large pan of salted water to the boil.
Cook the tagliatelle al dente according to the packet instructions. Make sure that the pasta cooks a little further in the sauce later on.
Put some of the pasta water to one side.
Ingredients
200 g tagliatelle
Peel the carrots and cut into strips.
Cut the broccoli into bite-sized florets.
Finely chop the capers and green peppercorns.
Ingredients
200 g carrots, 200 g broccoli, 3 tbsp capers, 3 tsp green peppercorns in brine (drained)
Heat the oil in a pan and spread out. Peel and finely dice the onions and sauté.
Deglaze with the stock, add the chopped capers and peppercorns, mustard and yeast flakes and reduce the heat.
Pour in the cream, fold in the carrots, broccoli and tagliatelle.
Add a little pasta cooking water and simmer until a creamy consistency is achieved.
Ingredients
1 tbsp olive oil, 1.5 piece onions, 200 ml vegetable stock, 3 tbsp mustard (medium-hot), 2 tbsp yeast flakes, 500 ml cream (plant-based)
Allow everything to simmer again briefly over a low heat. Flavour with salt and pepper.
Ingredients
1 pinch sea salt, 1 pinch pepper (ground)
Serve in portions, garnish with toasted almond flakes and enjoy.
Ingredients
10 g Flaked almonds (roasted)
774.5
26.05 g
49.73 g
57.60 g
