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the fastest tagliatelle dish in the West
Preparation time: about 10 minutes
Feeds 4:
Ingredients
450 g Tagliatelle (if dried or 600 g if fresh in which case they will
probably be egg tagliatelle)
200 g Ground almonds
175 g White miso (fermented soya bean paste, traditional ingredient of
Japanese cooking. The white variety is less salty and "aggressive" than
other miso)
400 g Red and yellow roasted peppers , cut in strips
1 crushed garlic clove
Extra virgin olive oil
Dash of nutmeg
Fresh parsley and basil
While thetagliatelle is cooking in plenty of salty water, stir fry
peppers (cut in strips) for 4 minutes.
Add the ground almonds, garlic and nutmeg.
Slowly add white miso. As it is rather salty, don't use any more salt.
In the meantime the tagliatelle will be ready, so drain almost all water from it and keep some of the water apart.
Toss the tagliatelle in the frying pan with the almond sauce. If it's too dry, add some
water from the pasta cooking. Sprinkle with chopped parsley and garlic.
The result is a creamy vegan dish!
Enjoy with any very well chilled Sauvignon Blanc
For some of Sibila's past recipes, click here . . . .
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