Edamame Noodles

Ingredients

• 2 red bell peppers
• 350 g Brussels sprouts
• Salt
• 400 g edamame tagliatelle or lentil noodles
• 1 onion
• 2 tbsp olive oil
• Pepper
• 0.25 tsp smoked paprika powder
• 150 ml Vegetable broth
• 100 ml cooking cream
• 1 Handful Parsley (5 g)
• 1 tsp lemon juice

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and roast the halves skin-side up under the oven grill for about 10 minutes until the skins blacken. Transfer to a bowl, cover and let rest for 10 minutes. Then peel off the skins and cut the flesh into strips.

2. 2.

   Meanwhile trim the Brussels sprouts, wash them, slice the stems and cook the florets in boiling salted water for 3–4 minutes. Drain, shock with cold water and set aside to drain further.

3. 3.

   Cook the edamame noodles in boiling salted water according to package instructions. Peel and finely dice the onion.

4. 4.

   Heat oil in a pan. Sauté the Brussels sprouts for 3–4 minutes over medium heat. Add the diced onion and bell pepper strips and cook together for 1–2 minutes. Season with salt, pepper and smoked paprika, then add broth and cream and simmer for 5 minutes until reduced. Wash, dry, sift and chop the parsley.

5. 5.

   Drain the pasta, let it drain, mix in the sauce and season with lemon juice. Serve the edamame noodles on deep plates and garnish with parsley.