20 APRIL 2019
Mediterranean pasta with asparagus and tomatoes
INGREDIENTS
- 250gr9 oz. green asparagus tips or asparagus
- 350gr12 oz. pasta noodles
- 300gr10.5 oz. cocktail tomatoes
- 2garlic cloves
- 2shallots
- 2Tbspolive oil
- 2pinchesof sugar
- 3tspKnorr Mediterran
- 150ml3/4 cup pasta water
- Salt
- Pepper
- 1-2tspcreme fraiche vegan
- 50gr1/2 cup pine nuts
- Vegan parmesan
- Fresh basil
INSTRUCTIONS
- Roast the pine nuts in a pan without oil
- Cut the asparagus tips in half (if you use the whole asparagus, cut off the wooden ends and then cut them in pieces)
- Cut the tomatoes in half
- Finely chop garlic and shallots and sauté them in olive oil
- Add the tomatoes and roast them for about 2-3 minutes
- Add the asparagus, 2 pinches of sugar and keep roasting for an additional 5-10 minutes
- Season with 3 tsp Knorr Mediterran
- Boil the noodles according to the packet instructions and save approx. ¾ cup pasta water
- When the noodles are ready, add the pasta water to the tomatoes and asparagus
- Boil briefly and add the noodles. Then stir in 1-2 tsp creme fraiche
- Season with salt and pepper
- Serve with fresh basil, parmesan and pine nuts
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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