200 g broccoli
3 tbsp capers
200 g carrots
500 ml cream (vegan)
10 g flaked almonds (roasted)
3 tbsp mustard (medium-hot)
1 tbsp olive oil
1.5 piece onions
1 pinch pepper (ground)
3 tsp peppercorns (green, pickled)
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 package instructions, bearing in mind that the pasta will cook for a bit longer in the sauce later on.
Set aside some of the pasta water.
Ingredients
200 g tagliatelle
Peel the carrots and cut them 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 peppercorns (green, pickled)
Heat the oil in a frying pan and swirl it around. Peel and finely dice the onions then sauté them in the hot pan.
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 water and simmer until the sauce has a creamy consistency.
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 (vegan)
Leave the sauce to cook gently over a low heat, then season with salt and pepper.
Ingredients
1 pinch sea salt, 1 pinch pepper (ground)
Divide into 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
