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Karela
Vegan mezzelune with tomatoes and creamy spinach sauce
Vegan pasta filled with a sauce of oat cream
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Ingredients
Directions
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Slice the garlic. Ris the sprigs of the rosemary and cut finely.
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Heat the oil in a frying pan. Fry the garlic, rosemary and spinach until half of the spinach has shrunk.
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Add the cream, cook for 2 minutes and turn off the heat.
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Puree with a hand blender into a smooth sauce. Season with salt and pepper.
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Cook the pasta according to the instructions on the package.
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Meanwhile, halve the to. Clean the lemon.
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Divide the pasta and the green sauce over the plates.
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Sprinkle with the to and grater with a zest of beautiful curls of the yellow skin of the lemon above.
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Nutrition
490Calories
Sodium20% DV480mg
Fat38% DV25g
Protein24% DV12g
Carbs16% DV49g
Fiber40% DV10g
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