Tortelloni Vegan with spring vegetables
Tortelloni Vegan with spring vegetables
Ingredients
- Tortelloni Vegan – 250 g
- Vegan Formaggio sauce – 130 g
- Young green asparagus, blanched – 7 pieces
- Peas – 15 g
- Pumpkin seeds – 10 g
- Pink peppercorns – ½ tsp
Bereiding
- Chop the asparagus finely and set the asparagus tips aside.
- Heat the sauce according to the instructions on the packaging and keep it warm in a bain-marie.
- Heat the Tortelloni for 3 minutes in lightly salted boiling water.
- Arrange the pasta in a cup and pour the sauce over it. Finish with the finely chopped asparagus, asparagus tips, peas, pumpkin seeds, and pink peppercorns.
Galerij
Deze producten heb je nodig
Tortelloni Vegan
Vegan Formaggio
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