Tagliatelle with creamy cauliflower sauce and peas

Name: Tagliatelle with creamy cauliflower sauce and peas
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Ingredients: 400 g tagliatelle; 600 g cauliflower florets; 200 g peas; 200 ml plant-based cooking cream; 1 lemon; 20 g fresh basil; 100 g cashew nuts; 3 tbsp nutritional yeast flakes; 2 tbsp olive oil; to taste salt and pepper

Cauliflower twice: blended into a sauce and fried in slices

Active: 35 min 740 kcal per person 26 g protein per person Italian

Protein source: cashew nuts in the vegan parmesan · Carb source: pasta

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Ingredients for 4 people

400 g tagliatelle
600 g cauliflower florets
200 g peas, frozen
200 ml plant-based cooking cream
1 lemon, zest
20 g fresh basil
100 g cashew nuts, for the vegan parmesan
10 tbsp nutritional yeast flakes, for the vegan parmesan
2 tbsp olive oil
to taste salt and pepper

Method

Bring salted water to the boil. Cook half the cauliflower florets until tender in about 8 min.
Lift them out of the pan with a slotted spoon. Blend them with the plant-based cooking cream, the lemon zest, half the basil, pepper and salt into a smooth sauce.
Cook the peas for 3 min in the same water. Drain.
Cook the tagliatelle al dente in fresh salted water. Drain.
Slice the remaining raw cauliflower florets and fry them in the olive oil until golden brown.
Make the vegan parmesan: grind the cashew nuts with the nutritional yeast, pepper and salt in a chopper or blender into a fine sprinkle.
Warm the cauliflower sauce. Stir in the tagliatelle, peas and fried cauliflower.
Sprinkle the vegan parmesan over it and garnish with the rest of the basil.

Tip

The vegan parmesan keeps for a week in a sealed jar in the fridge. See the basic recipe.

Basic recipes used here

Vegan parmesan

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