Zubereitung
30 Minuten
Ingredients
4 Portions
400
g
tagliatelle
150
g
fresh baby spinach
1
garlic clove(s)
0.5
tsp
vegetable broth
1
package(s)
Petrella Vegan Plain (140 g)
some
salt and pepper
1
tbsp
lemon juice
40
g
half dried tomatoes
20
g
pistachios, chopped
This is how it's done:
- Cook the tagliatelle al dente in salted water according to the package instructions. In the process, catch a ladle of pasta water for every 400 g of tagliatelle. Keep the cooked tagliatelle warm.
- Wash the spinach and peel the garlic, then finely puree them with pasta water in a blender and heat in a pot with vegetable broth. Then stir in Petrella Vegan Natur, season with salt and pepper, and adjust with lemon juice.
- Cut the tomatoes into small cubes and mix with the pistachios.
- Distribute the tagliatelle with cream cheese sauce onto plates, sprinkle with the tomato-pistachio mixture, and serve.
Our products
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