Spring Pasta

Ingredients

• 4 Spring Onions
• 4 Garlic cloves
• 250 g Sugar snap peas
• Salt
• 100 g spinach leaves
• 1 red chili pepper
• 2 slices whole grain crispbread
• 3 tbsp olive oil
• 400 g vegan band noodles (e.g., linguine)
• 2 tbsp lemon juice
• 150 ml soy cream
• 100 ml Vegetable broth
• Pepper
• 1 tbsp cashew butter (15 g)

Instructions

1. 1.

   Clean and wash spring onions, cut into rings; set aside dark green rings for garnish. Peel garlic and finely chop. Clean sugar snap peas, wash and boil in salted water for 3 minutes. Then shock with cold water and drain. Rinse spinach, wash and dry.

2. 2.

   Halve the chili pepper lengthwise, remove seeds, wash and chop. Crumble crispbread and sauté in a pan with 1 tbsp olive oil over medium heat until golden brown in 5 minutes. Stir in chili, set aside and let cool.

3. 3.

   Cook pasta according to package instructions in boiling salted water for 9–10 minutes until al dente. Meanwhile heat remaining oil in a pan. Sauté spring onions and garlic for 4 minutes over medium heat.

4. 4.

   Add spinach and stir until wilted in 3–5 minutes. Add sugar snap peas and let heat through for 3 minutes. Pour in lemon juice, soy cream and broth; season with salt and pepper. Toss drained noodles and cashew butter together.

5. 5.

   Serve spring pasta in deep bowls and sprinkle with crispbread crumbs and green onion rings.