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🍽️ Penne with green asparagus and cherry tomatoes in white wine sauce

614 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Garlic cloves 3 pc.
• Green asparagus 250 g
• Broccoli 250 g
• Cherry tomatoes 100 g
• Parsley, fresh 20 g
• Chives, fresh 20 g
• Penne Rigate 500 g
• Olive oil 1 tbsp
• Margarine, vegan 2 tbsp
• Brown sugar 1 tsp
• White wine, dry 125 ml
• Salt pinch
• Pepper, black ground pinch
• Vemondo Grating Delight 4 tbsp

Instructions

1. 1. Bring about 5 liters of salted water to a boil in a pot.
2. 2. Halve the shallot, peel it, and dice it finely.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Wash the asparagus, trim off the woody ends, and cut it into thirds.
5. 5. Wash the broccoli, remove the stalk, and divide the top part into florets about 2 cm in size.
6. 6. Wash the cherry tomatoes.
7. 7. Wash the parsley and chives, shake them dry, and chop them finely.
8. 8. Cook the Penne Rigate in the boiling salted water for about 9 minutes until al dente.
9. 9. Heat olive oil and margarine in a frying pan over medium heat.
10. 10. Sauté the shallot and garlic for about 3 minutes until translucent.
11. 11. Add the asparagus, broccoli, cherry tomatoes, and cane sugar.
12. 12. Caramelize the vegetables for about 3 minutes.
13. 13. Steam the vegetables with a lid for about 2 minutes.
14. 14. Deglaze the mixture with vegan white wine.
15. 15. Let the sauce simmer for about 5 minutes until it has reduced by half.
16. 16. Drain the Penne Rigate in a colander.
17. 17. Save about 10 tablespoons of cooking water in a bowl.
18. 18. Add the Penne Rigate and the saved cooking water to the sauce.
19. 19. Mix everything gently.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Plate the Penne Rigate.
22. 22. Garnish the dish with vegan grated cheese alternative and the chopped herbs.

Nutrition per serving

• kcal: 614
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 98 g