Filter
Reset
Sort ByRelevance
Karela
Vegan mezzelune with tomatoes and creamy spinach sauce
Vegan pasta filled with a sauce of oat cream
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishgarlic, Red pepper, fresh ginger, peanut oil, lamb, cardamom pod, cinnamon stick, peppercorns, laurel leaf, onion, clove powder, cayenne pepper, paprika, coriander powder (ketoembar), cumin powder (djinten), chicken bouillon, full yogurt, coriander,Indian Lamb Curry
-
25 minMain dishunbroken pork schnitzel, lemon, wheat flour, medium sized egg, bread-crumbs, traditional olive oil, unsalted butter, fresh parsley,step-by-step wienerschnitzel
-
25 minMain dishpappardelle, beef chipolata, olive oil, zucchini, grilled peppers, whipped cream, honey, Parmesan cheese,pappardelle with paprika
-
15 minMain dishtraditional olive oil, stew vegetables, dried Italian herbs, brown beans in pot, tomato sauce, vegetable stock, boiling water, cream cheese garlic and fine herbs, Brabants rye bread,Brown bean soup
Nutrition
490Calories
Sodium20% DV480mg
Fat38% DV25g
Protein24% DV12g
Carbs16% DV49g
Fiber40% DV10g
Loved it