Winter Pasta

Ingredients

• 300 g rutabaga
• 400 g buckwheat noodles
• Salt
• 200 ml Almond drink (almond milk)
• 50 g cashew butter
• 1 tbsp potato starch (15 g)
• 1 tsp smoked paprika powder
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 1 tbsp nutritional yeast (15 g)
• 3 tbsp pine nuts (15 g)
• 4 sprigs oregano
• 200 g flower sprouts or alternatively kale (or Brussels sprouts)
• 1 tbsp Olive Oil
• Pepper
• 50 g grated cheese (45% fat in the product)

Instructions

1. 1.

   Clean, peel and dice the rutabaga. Cook the noodles in boiling salted water for 10 minutes. Drain and set aside.

2. 2.

   Meanwhile, pour almond drink, cashew butter, starch, paprika powder, garlic powder, turmeric and nutritional yeast into a pot. Bring to a boil while stirring, then reduce heat and let thicken into a creamy sauce over about 5 minutes. Remove from the stove.

3. 3.

   Toast pine nuts in a hot pan without oil over medium heat for 3 minutes. Wash oregano, pat dry and break off leaves. Clean, wash, pat dry and crumble the sprouts.

4. 4.

   Sauté the sprouts in hot oil for about 2 minutes over medium heat. Season with salt and pepper, then mix into the drained noodles along with rutabaga, a bit of oregano and 2 tbsp pine nuts.

5. 5.

   Transfer the mixture to an oven‑proof dish. Pour the sauce over the pasta, sprinkle with pepper, top with grated cheese and bake for about 10 minutes in a preheated oven at 200 °C (fan 180 °C; gas: level 3). Garnish the finished dish with remaining oregano and pine nuts.