John Myers
Baked Noodle Nests with Fresh Herbs on Raspberry Salad in Parmesan Basket
The perfect baked noodle nests with fresh herbs on raspberry salad in parmesan basket recipe with a picture and simple step-by-step instructions.
- 500 g Pasta
- 20 Cherry tomatoes
- 4 Zucchini
- Olive oil
- 3 Garlic cloves
- Oregano
- 200 g Vegan cheese
- 0,5 Iceberg lettuce head
- 100 g Fresh spinach
- 10 Raspberries
- 400 g Parmesan
- 50 ml Herb vinegar
- 5 tbsp Walnut oil
- Almond flakes
- Pine nuts
- First cook the noodles al dente. Then cut the zucchini into small cubes and fry in a little olive oil for 5 minutes. Quarter the tomatoes, add to the zucchini and sauté for 3 minutes. Then finely chop the garlic, add to the vegetables and fry for about 1 minute. Season the whole thing well with salt, pepper and oregano and mix with the pasta. Add about 100g vegan cheese to the mixture and fill into cupcake tins. Scatter the rest of the cheese over it and bake the molds at 150 degrees fan-assisted for about 40 minutes.
- Spread the Parmesan cheese in large circles on baking paper (about 10 cm in diameter and 1 cm thick). Bake the circles for about 10 minutes at 200 degrees, until the cheese is golden brown. Then shape the Parmesan circles into cups while they are still hot (!) Over a small bowl.
- Then roughly cut the lettuce and roast the almonds and pine nuts in the pan. Mix the raspberries with oil and vinegar and mash lightly with a fork. Then mix the vinegar and oil mixture with the salad and pour into the Parmesan baskets.
Facebook Comments