Tagliatelle and broccoli in a creamy mustard sauce
Preparation
Cook the tagliatelle in salted water until al dente. Please bear in mind with the cooking time that the pasta will also cook for a bit longer in the sauce. In the meantime, cut the carrots into strips and the broccoli into bite-sized florets. Finely chop the capers and the green peppercorns. Finely dice the onions and sauté in a little olive oil. As soon as the first cooking residues start to form, deglaze with the stock and add the mustard, capers, peppercorns, rolled oats and lemon zest before reducing the heat. Now pour in the plant-based cream and stir in the carrot strips, broccoli florets and tagliatelle. Add a little of the pasta cooking water until the sauce is of a creamy consistency. Allow to cook a little longer over a low heat. Finally season with salt and pepper and serve with a few toasted flaked almonds.
Recipe creation: Sebastian Copien
Serves 4
- 200 g tagliatelle
- 200 g carrots
- 200 g broccoli
- 3 tbsp capers
- 3 tsp green peppercorns in brine (drained)
- 1½ onions
- olive oil
- 200 ml vegetable stock
- 3 tbsp medium-hot mustard
- 2 tbsp rolled oats
- 1 tsp fresh organic lemon zest
- 500 ml plant-based cream
- approx. 4 tbsp pasta cooking water
- natural or sea salt
- ground pepper
- toasted flaked almonds to serve
