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🍝 Vegan pasta with creamy Reibegenuss sauce and crunchy hazelnuts

854 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Lemons 1 pc.
• Baby spinach 300 g
• Hazelnut kernels, whole 100 g
• Penne Rigate 500 g
• Margarine, vegan 4 tbsp
• Wheat flour, Type 405 2 tbsp
• Soy drink 400 ml
• Turmeric, ground 0.25 tsp
• Vemondo grating delight 100 g
• Pepper, black ground pinch

Instructions

1. 1. Fill a large pot with about 5 liters of water and add salt. Cover the pot and bring the water to a boil.
2. 2. Halve an onion, peel it, and cut it into fine cubes.
3. 3. Peel a clove of garlic and chop it finely.
4. 4. Halve a lemon and squeeze out the juice.
5. 5. Wash the spinach and spin it dry.
6. 6. Chop the hazelnuts coarsely.
7. 7. Add the pasta to the boiling salted water and cook it for about 9 minutes until al dente.
8. 8. Heat 4 tablespoons of margarine in a separate pot over medium heat.
9. 9. Add the diced onions and chopped garlic to the margarine and sweat them for about 2 minutes until they are colorless.
10. 10. Add 1 tablespoon of flour and stir it in.
11. 11. Toast the flour for about 1 minute.
12. 12. Deglaze the mixture with soy drink and stir until smooth.
13. 13. Let the sauce simmer gently for about 5 minutes.
14. 14. Add turmeric and vegan Reibegenuss (a grated cheese alternative) and stir well.
15. 15. Season the sauce with salt, pepper, and the lemon juice.
16. 16. Stir the dry spinach into the cheese sauce.
17. 17. Drain the pasta in a colander.
18. 18. Distribute the pasta onto plates.
19. 19. Pour the vegan cheese sauce over the pasta.
20. 20. Sprinkle the chopped hazelnuts over the top and serve the dish.

Nutrition per serving

• kcal: 854
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 105 g