Fresh pasta with sugarsnaps and vega sausage

Name: fresh pasta with sugarsnaps and vega sausage
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125 ml creme fraiche; 125 g arugula; 500 g frozen sugarsnaps container of 250 g; 350 g fresh tagliatelle cool fresh, bag of 500 g; 210 g vegetarian bratwurst; 4 el traditional olive oil

Fresh tagliatelle paste with sugarsnaps and vegetarian bratwurst.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Grind half of the arugula and the crème fraîche with the hand blender or in the food processor into a sauce.
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.
Heat half of the oil in a frying pan and fry the sausages in 3 min. Golden brown.
Remove the sausages from the pan and cut into slices of 1/2 cm wide.
In the meantime, heat the rucola sauce in the remaining cooking fat over medium heat.
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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