Delicious tagliatelle with winter vegetables? That's right, super tasty and easy! Root parsley, carrots and leek give our vegetarian pasta recipe a distinctive flavor, all delicately seasoned with lemon. It's super quick and perfect to prepare. The crunchy topping of hazelnuts and walnuts adds the finishing touch to our uncomplicated recipe. To fall in love with.
Preparation: 5 min.
Preparation: 20 min.
Total time: 25 min.
Ingredients (4 portions):
150g root parsley
1 stalk of leek
50g celery stalks
1 tbsp butter
200ml vegetable stock
150ml vegan cooking cream
A little lemon juice
1 zest of an organic lemon
30g chopped walnuts
30g chopped hazelnuts
First peel the carrots and root parsley and cut into small cubes, clean the leek and cut into small rings
Then heat the butter in a pan, add the chopped vegetables and fry until browned
Now deglaze with vegetable stock and reduce over a high heat
Meanwhile, cook the tagliatelle according to the instructions
Once cooked, add the cooking cream, a little lemon juice, some lemon zest, fresh herbs, chopped nuts and bring to the boil again briefly
Now season to taste with salt and pepper, add the cooked tagliatelle and mix well
Finally, arrange on a plate and top with the remaining nuts and Parmesan. Enjoy!
Nutritional values (per 100g):
@daskochduolivefresh Tagliatelle are simply a perennial favorite at any time of year. ❄️ But they tasted particularly delicious with winter vegetables. 🤩🥕 #daskochduo #livefresh #healthynutrition #gesunderezepte #winter vegetables #tagliatelle ♬ Rockin' Around The Christmas Tree - Brenda Lee