Tagliatelle with a miso cauliflower cream

accompanied by artichokes, spinach and cashew nuts

This delicious pasta recipe is made of semolina and served in an exquisite cream consisting of cashew nuts, cauliflower and miso.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, soya, gluten, mustard

Utensils:

(Hand) blender

Ingredients

Cauliflower

Cashew nuts

Onion

Artichoke hearts

Garlic

Lemon

Sauce mix

Nutritional yeast

Cornstarch

Spinach

Tagliatelle

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3130
748
23
4
115
13
17
28
0
475

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil for the pasta.

Wash all the vegetables. Chop the cauliflower into small pieces. Peel and finely chop the onion and garlic. Drain the water from the artichokes and cut them into wedges. Cut the spinach into thin strips. Heat 2 tablespoons of oil in a pan and cook the cauliflower, onion and garlic for about 5 minutes until tender. Season to taste.

Place the juice of the lemon, the sauce mix, half of the cashew nuts, the nutritional yeast and 100ml of water in a mixing jar. Add the vegetables from the pan and blend everything with a hand blender to a smooth cream.

Place the cream back in the pan. Dilute the cornstarch in 200ml of water and add it to the cream. Bring everything to a boil until it starts to thicken. Add the artichoke and spinach, and season to taste.

Cook the pasta for 4 minutes in the boiling water. Drain the water and reserve one cup of the cooking water. Mix the pasta with the sauce in the same pot of the pasta, stir it and add the cooking water if necessary. Serve the pasta and garnish it with the remaining cashew nuts.