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Vegan ribbon noodles with beans and paprika almond pesto

Vegan ribbon noodles with beans and paprika almond pesto

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

803
Calories
84 g
Carbohydrates
19 g
Protein
41 g
Fat

Ingredients:

Olive oilOlive oil 2 Teaspoon
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 10 g
Ribbon noodles, tagliatelle (raw)Ribbon noodles, tagliatelle (raw) 100 g
Beans, French beans, princess beans (green, frozen)Beans, French beans, princess beans (green, frozen) 100 g
Almonds, almond flour (ground)Almonds, almond flour (ground) 7 ½ g
Paprika (roasted)Paprika (roasted) 50 g
Vegan grated cheeseVegan grated cheese 15 g

Preparation:

Step 1:
Prepare pasta as described on the package.
Step 2:
Clean, wash and steam the beans in a little boiling salted water for about 12 minutes. For the pesto, toast almonds in a non-stick pan without fat, stirring constantly, until golden brown and take out.
Step 3:
Roughly cut roasted peppers and peel garlic. Wash basil, shake dry and cut into strips. Vegan cheese fine grate.
Step 4:
Finely puree prepared pesto ingredients with olive oil. Pesto with salt and pepper to taste.
Step 5:
Finally, drain and drain the pasta and beans. Put both back into the pasta pot. Fold in the pesto and arrange everything.

Macronutrient distribution:

The recipe Vegan ribbon noodles with beans and paprika almond pesto is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Coated pan
Coated pan
Cutting board
Cutting board
Grater
Grater
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
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