| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
235: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
250 g Teigwaren
200 g No Muh, Sauce [Order No: 409]
50 g No Muh, Rezent [Order No: 403]
60 g Wasser
2 g schwarze Pfefferkörner (1 TL)
Steinsalz fürs Kochwasser
50 g Bärlauch, fein geschnitten (1 Handvoll)
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 235
The traditional Italian/Roman recipe "Cacio e Pepe" derives from the ingredients cheese and pepper. It goes well with some wild garlic in spring. A vegan pasta dish that simply tastes good!
Ingredients
250 g Teigwaren
200 g No Muh, Sauce [Order No: 409]
50 g No Muh, Rezent [Order No: 403]
60 g Wasser
2 g schwarze Pfefferkörner (1 TL)
Steinsalz fürs Kochwasser
50 g Bärlauch, fein geschnitten (1 Handvoll)
Preparation
Cook the pasta according to package instructions in boiling salted water until they are “al dente”.
Put the no Moo, Sauce, the grated No Moo, Piquant and the water in a pot and mix everything with a whisk.
Coarsely crush the black pepper in a mortar or pepper grinder and roast it in a frying pan without adding any fat until you can smell the pepper smell nice. Then add the pepper to the sauce.
Bring the finished sauce to the boil briefly. If the sauce is too thick, add some cooking water.
Remove the cooking water and mix the hot pasta with the sauce.
Serve the finished pasta together with the wild garlic. Buon appetito!
