200 g Broccoli
3 tbsp Capers
200 g Carrots
10 g Flaked almonds, roasted
3 tsp Green peppercorns in brine (drained)
3 tbsp Medium-hot mustard
1.5 units Onions
500 ml Plant-based cream
200 g Tagliatelle
2 tbsp Yeast flakes
1 tbsp olive oil
1 pinch pepper (ground)
1 pinch sea salt
200 ml vegetable stock
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 tbsp Capers, 3 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 tbsp Medium-hot mustard, 2 tbsp Yeast flakes, 500 ml Plant-based cream, 1 tbsp olive oil
Allow to cook a little longer over a low heat. Season with salt and pepper to taste if required.
Ingredients
1 pinch sea salt, 1 pinch pepper (ground)
Serve with a few toasted almond slivers.
Ingredients
10 g Flaked almonds, roasted
774.5
26.05 g
49.73 g
57.60 g
