Tagliatelle with a miso cauliflower cream
accompanied by artichokes, spinach and cashew nuts
This delicious pasta recipe is made of semolina and served in an exquisite cream consisting of cashew nuts, cauliflower and miso.
tree nut, wheat, soya, gluten, mustard
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring plenty of water to a boil for the pasta.
Wash all the vegetables. Chop the cauliflower into small pieces. Peel and finely chop the onion and garlic. Drain the water from the artichokes and cut them into wedges. Cut the spinach into thin strips. Heat 2 tablespoons of oil in a pan and cook the cauliflower, onion and garlic for about 5 minutes until tender. Season to taste.
Place the juice of the lemon, the mustard, miso, cashew nuts (reserve half to garnish the dish later), nutritional yeast, soy sauce and 100ml of water in a mixing jar. Add the vegetables from the pan and blend everything with a hand blender to a smooth cream.
Place the cream back in the pan. Dilute the cornstarch in 200ml of water and add it to the cream. Bring everything to a boil until it starts to thicken. Add the artichoke and spinach, and season to taste.