John Myers
Contents
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Ingredients
- 300 g Vegan green ribbon noodles
- *************
- 100 g Finely chopped walnuts
- 1 medium sized Chopped onion
- 20 g Mild coconut fat
- 250 ml Almond milk
- 3 tbsp Pure cashew butter
- 3 tbsp Vegetable salt to season
- 3 tbsp Peppers to decorate
- 3 tbsp Some pepper from the mill
Instructions
- Leave out the chopped onion in the hot coconut oil, add the chopped nuts, sweat everything out for a few minutes, pour the almond milk over the whole thing and simmer again for about 20 to 30 minutes, stirring again and again, turning the heat so that it doesn't starts.
- Finally stir in the cashew butter, round off the sauce with vegetable salt, possibly a little pepper, set aside and let it steep until serving.
- Cook the tagliatelle in a light vegetable broth - for this I take 2 liters of water and 3 tablespoons of my homemade vegetable broth, you can also cook it in salted water, then pour it off in a sieve and serve it on preheated plates.
Serving
- Now put the pasta on the preheated plate, top off the sauce and top off everything with vegan cheese and just enjoy, put some paprika on the edge of the plate.
recommendation
- Here I put 2 mushrooms on top of the pasta, which I had previously placed in Oleolux * (here in my cookbook).
Helpful links
- * Oleolux my way
- * Supplies: Vegetables - Salt
- * Supplies: Make your own vegetable stock
Nutrition
Serving: 100gCalories: 48kcalCarbohydrates: 4.8gProtein: 3.4gFat: 1.6g
