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Fresh pasta with sugarsnaps and vega sausage
Fresh tagliatelle paste with sugarsnaps and vegetarian bratwurst.
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Ingredients
Directions
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Grind half of the arugula and the crème fraîche with the hand blender or in the food processor into a sauce.
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Cook the pasta al dente according to the instructions on the package. In the meantime, cook the sugarsnaps al dente according to the instructions on the package.
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Heat half of the oil in a frying pan and fry the sausages in 3 min. Golden brown.
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Remove the sausages from the pan and cut into slices of 1/2 cm wide.
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In the meantime, heat the rucola sauce in the remaining cooking fat over medium heat.
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Mix in the sausage, pasta and sugarsnaps. Remove from the heat and mix in the rest of the arugula and oil.
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Nutrition
735Calories
Sodium17% DV397mg
Fat63% DV41g
Protein42% DV21g
Carbs23% DV68g
Fiber24% DV6g
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