Vegan Alpine macaroni

Vegan Alpine macaroni

Total: 35 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / person: 584 kcal
, Fat: 23 g
, Carbohydrate: 63 g
, Protein: 21 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onion mixture

1 tbsp vegan butter substitute
110 g vegan diced bacon
3 onions, cut into rings

Macaroni

5 dl vegetable bouillon
2 ½ dl soya cream
400 g waxy potatoes, cut into approx. 1 cm cubes
250 g Kernser Original Spelt Alpine Macaroni
50 g Nussmesan Classic
salt and pepper to taste

Serve

1 bunch chives, finely chopped
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How it's done

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Onion mixture

Heat the butter in a non-stick frying pan. Add the bacon and onions, fry for approx. 8 mins. until golden brown, stirring occasionally, set aside.

Macaroni

Bring the stock and soya cream to the boil in a pan. Add the potatoes and pasta, cover and simmer over a low heat for approx. 10 mins. until the pasta is al dente and only a small amount of liquid remains. Mix in the Nussmesan, season.

Serve

Plate up the macaroni along with the onion mixture. Sprinkle with the chives.

Good to know
Serve with: Apple sauce

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