an easy everyday-recipe, at least during the aspargus season 😉
Tagliatelle with aspargus-spinach sauce
Servings 5
Ingredients
- 1 Onion chopped
- 3 cloves garlic chopped
- some oil
- 1 kg aspargus peeled and cut in ~2cm pieces
- 300 g fresh leaf spinach washed and cut in stripes
- 50 g all-purpose flour
- nutmeg ground
- dry ginger ground
- broth powder
- salt
- pepper ground
- cayenne pepper ground
- lemon juice
- 4 tbsp nutritional yeast
- plant based milk
Instructions
- peel the aspargus and remove the lowest ~1cm. Put peelings and endpieces in a pot with brth and cook 10-15mins
- strain the aspargus broth and keep it
- in a large pan or a pot roast gently the onion and garlic
- add the cut aspargus and cook for ~5mins
- add the flour and roast for 1-2mins
- add the aspargus broth from step one. This will probably not be enough liquid, so add plant based milk accordingly. Final result should be a smooth sauce (also recheck after adding the spinach)
- add the cut spinach
- add the seasonings to your liking, let cook for ~10mins
- cook the noodles according to package instructions in salt water
- noodles -> plate, sauce -> noodles, everything -> stomach 😉