Macaroni with Vegetable Ragout

Ingredients

• Salt
• 1 onion
• 250 ml classic vegetable broth
• 300 g fine green beans (princess beans; frozen)
• 300 g young peas (frozen)
• 350 g pasta (e.g., macaroni)
• 50 g Grana Padano or Parmesan (1 piece)
• 0.5 lime
• 0.5 bunch mint
• 125 ml Soy cream
• Pepper

Instructions

1. 1.

   Bring a large pot of plenty salted water to a boil. Peel and dice the onion. Bring vegetable broth to a boil in a second pot. Add the onion and frozen beans to the broth, bring back to a boil, then simmer gently for 6 minutes.

2. 2.

   Add the frozen peas to the broth, bring to a boil again, and cook everything for about 3 more minutes: the vegetables should be cooked but still slightly firm. Add the pasta to the boiling salted water and cook until al dente according to package instructions.

3. 3.

   Grate the cheese finely and squeeze half a lime. Wash and dry the mint; pick off leaves, set aside some for garnish, and finely chop the rest.

4. 4.

   Add the cheese and soy cream to the vegetable broth mixture and heat everything for 1 minute. Stir in the chopped mint. Drain the pasta and let it drip. Season the ragout with 2–3 Tbsp lime juice, salt, and pepper. Sprinkle with remaining mint leaves and serve with the pasta.