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all recipes
Main Dishes
Farfalle a la Erbette
Details
20 min
vegan
print
Justina
(Wilhelm Studio)
Ingredients
500 g
Rapunzel Farfalle Semola
0.5 ltr. water
1 glass of
Rapunzel jo. Bread spread delicacy
or
Rapunzel jo. Bread spread tomato-pepper
100 ml oat
or soy cream
1 small sprig of parsley, lovage, rosemary, sage, finely chopped
1 pr. sea salt, pepper, nutmeg
Details
20 min
vegan
print
Justina
(Wilhelm Studio)
Farfalle a la Erbette
Method
Cook noodles according to package instructions.
In a saucepan, boil 0,5 liter of water together with the jo.-spread while stirring. Add herbs and garlic to the sauce; season with salt, pepper and nutmeg. Bring to a boil and stir in the liquid vegetable cream.
Drain the finished pasta and mix directly with the sauce. Distribute on preheated plates and serve garnished with a little chopped herbs.
Farfalle a la Erbette
Ingredients
500 g
Rapunzel Farfalle Semola
0.5 ltr. water
1 glass of
Rapunzel jo. Bread spread delicacy
or
Rapunzel jo. Bread spread tomato-pepper
100 ml oat
or soy cream
1 small sprig of parsley, lovage, rosemary, sage, finely chopped
1 pr. sea salt, pepper, nutmeg
Details
20 min
vegan
print
Justina
(Wilhelm Studio)
Farfalle a la Erbette
Rapunzel Products
jo. delicacy bread spread
jo. tomato-pepper bread spread
Farfalle semola
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