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🍽️ Carrot Tagliatelle with Herb Sauce

320 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tbsp olive oil
• 75 g chopped spinach (frozen)
• 150 ml vegetable broth (instant)
• 200 ml whipping cream
• 1 bunch chervil
• 1 bunch parsley
• salt
• pepper
• 1 bunch carrots
• 200 g broccoli
• 100 g tofu (plain)
• 2 tbsp olive oil
• 2 tbsp capers
• cress

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Heat the olive oil in a small, tall pot.
3. 3. Sauté the onion cubes until they are translucent.
4. 4. Add the spinach and vegetable broth.
5. 5. Cook the mixture covered for 6 to 8 minutes.
6. 6. Stir in the cream and bring the sauce to a boil.
7. 7. Rinse the herbs under running water.
8. 8. Chop the chervil and parsley roughly.
9. 9. Add the chopped herbs to the sauce.
10. 10. Blend the sauce smooth with a hand blender.
11. 11. Season the sauce to taste with salt and pepper.
12. 12. Peel the carrots and slice them lengthwise into thin strips.
13. 13. Clean the broccoli, wash it, and divide it into small florets.
14. 14. Cut the tofu into small cubes.
15. 15. Boil the carrots in salted water for 4 to 5 minutes.
16. 16. Boil the broccoli separately in salted water for 4 to 5 minutes.
17. 17. Drain the vegetables and let them drain well.
18. 18. Heat some olive oil in a small non-stick pan.
19. 19. Fry the tofu cubes briefly in the pan.
20. 20. Add the capers to the tofu mixture.
21. 21. Gently fold the drained vegetables into the tofu mixture.
22. 22. Serve the pasta with the vegetable-tofu mixture and the herb sauce.
23. 23. Garnish the dish with fresh cress.

Nutrition per serving

• kcal: 320
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 14 g