Vegan mezzelune with tomatoes and creamy spinach sauce

Name: vegan mezzelune with tomatoes and creamy spinach sauce
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 toe garlic; 1 twig rosemary; 1 el olive oil mild; 200 g fresh spinach; 125 ml cuisine bio (vegetable oat cream); 250 g Mezzelune ceci e lenticchie vegan; 200 g colored snoepto; lemon

Vegan pasta filled with a sauce of oat cream

Ingredients

Kitchen Stuff

1 blender

Directions

Slice the garlic. Ris the sprigs of the rosemary and cut finely.
Heat the oil in a frying pan. Fry the garlic, rosemary and spinach until half of the spinach has shrunk.
Add the cream, cook for 2 minutes and turn off the heat.
Puree with a hand blender into a smooth sauce. Season with salt and pepper.
Cook the pasta according to the instructions on the package.
Meanwhile, halve the to. Clean the lemon.
Divide the pasta and the green sauce over the plates.
Sprinkle with the to and grater with a zest of beautiful curls of the yellow skin of the lemon above.