pointed cabbage and carrot noodle pan

Ingredients for 1 servings:

• 300 g pointed cabbage
• 2 small carrots
• 1 onion(s)
• 1 handful of tagliatelle pasta
• 1 tbsp oil or margarine, vegan (Alsan)
• some salt and pepper
• 1 tsp, crushed paprika powder, sweet
• 1 tbsp, heaped soy crème fraîche (crème fraîche alternative)
• 4 tbsp oat cream (oat cream cuisine)
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, makes a large portion

Cook the pasta in salted water according to the package instructions and drain. Quarter the pointed cabbage, cut into strips, and wash. Peel and finely grate the carrots. Dice the onion. Finely chop the parsley. Add Alsan or oil to a pan and sauté the pointed cabbage and carrots over medium heat until the cabbage has slightly wilted. Add the onion and continue cooking briefly. Season with salt, pepper, and paprika. Stir in the Creme Vega and Oat Cuisine and mix in the pasta. Sprinkle with the parsley.