Pasta in a vegan sprout & lemon sauce

Name: Pasta in a vegan sprout & lemon sauce
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 ½ dl soya cream; 1 leek; 400 g Brussels sprouts; 1 organic lemons; 2 tbsp horseradish mousse; 1 tbsp olive oil; 400 g pasta; ½ dl vegetable bouillon; salted water; pepper

main dish vegetable dishes

Total: 15 min. | Active: 15 min.

vegan, lactose-free

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Pasta for any day of the week. Quick to make, vegan and gluten-free. Ready in just 15 minutes, complete with all the trimmings. You can prepare the rest of the dish while the pasta's cooking. Fresh and delicious!

Nadja - LouMalou

Ingredients

for 4 person

Pasta
400 g	pasta (e.g. black bean pasta)
	salted water, boiling

Sauce
1 tbsp	olive oil
1	leek (small), thinly sliced
400 g	Brussels sprouts, chopped
½ dl	vegetable bouillon
3 ½ dl	soya cream
2 tbsp	horseradish mousse
1	organic lemon, use grated zest and juice
	pepper to taste

How it's done

Pasta

Cook the pasta in boiling salted water as per the packaging instructions until al dente, drain.

Sauce

Heat the oil in a pan, sauté the leek for approx. 2 mins. Add the Brussels sprouts and cook for approx. 1 min. Add the stock, bring to the boil. Reduce the heat, simmer over a low heat for approx. 5 mins. Add the soy cream, horseradish mousse, lemon zest and juice, mix, season. Plate up the pasta and sauce together.

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