Tagliatelle with veggie strips and avocado-lime sauce
This sophisticated pasta recipe from ProVeg training chef Marketa Schellenberg impresses with a fresh and creamy sauce made from avocado and lime, making it a perfect dish for warm summer days.
Ingredients
For the avocado-lime sauce
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50 gonions
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40 mlrapeseed oil cold-pressed
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100 mlwhite wine
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25 gcashews
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250 mlvegetable stock
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100 gavocado
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25 mllime juice
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30 mlsoya cream
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salt to taste
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white pepper to taste
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turmeric to taste
For the veggie strips:
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120 gcarrots
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120 gcourgettes
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60 gparsley root
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60 ggreen pea pods
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30 mlrapeseed oil virgin, cold-pressed
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salt to taste
For the tagliatelle
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5 Lwater
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500 gtagliatelle egg-free
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60 gpecans coarsely chopped
Instructions
For the avocado-lime sauce
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Finely dice the onions.
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Heat the oil in a large pot and sauté the onions until they’re translucent. Pour in the white wine and add the cashews. Let the sauce boil down briefly, then add the vegetable stock and cook for 5 minutes.
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Remove the avocado from its skin and give it a quick mash, adding the lime juice as you go.
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Blend the avocado, soya cream, and the prepared sauce in a blender or with a high-powered hand blender until creamy, then season to taste with salt, pepper, and turmeric.
For the veggie strips
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Cut the carrots, courgette, parsley root, and green pea pods into strips, and mix with the oil and salt.
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Lightly sauté the veggie strips in a frying pan so that they stay crunchy.
For the tagliatelle
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Boil the water in a pot and add salt. Add the tagliatelle and cook according to package instructions.
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Mix the tagliatelle with the veggie strips and the avocado-lime sauce and arrange on the plates.
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Sprinkle the coarsely grated pecans on the tagliatelle before serving.
Notes
Instead of the white wine, you can use an additional 150 ml vegetable broth or add more lime juice.
