Pestonudeln mit Spinat

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Zutaten

4 Portionen

1
1/2
1
250 g
150 g Fresh puff pastry sheet
Knollensellerie
Lauch
Braune Champignons
Walnuts 125 g
2 TL
10 g
1
2 cloves Creme fraiche
Currypulver
Frische Petersilie
Zwiebel
Knoblauch

Variationen

We’ve tried this with oat fraiche and plant-based cream but it’s very runny. So if you try a plant-based alternative, know the end result migth be a little soggy.

You can also use squares of puff pastry (frozen) and combine them to make one sheet. In that case you’ll need between 8 and 10 depending on the size of your tray.

Vorbereitung

15 min

1. Peel and cut celeriac into small cubes
2. Cut onion into halve rings
3. Knoblauch fein hacken
4. Lauch in Ringe schneiden
5. Champignons in Scheiben schneiden
6. Backofen auf 200°C vorheizen

Kochen

40 min

Falls erforderlich, Blätterteigplatte herstellen

Blätterteigquadrate leicht überlappend auf ein mit Backpapier ausgelegtes Backblech legen. Blätter leicht zusammendrücken und verbinden ~2 Min

Sauté onions, leek, mushrooms and celeriac

auf mittlerer/hoher Hitze ~8 Min

Add garlic, creme fraiche, curry powder and most of the parsley

save some parsley for garnish at the end, mix everything, season with salt and pepper to taste ~2 min

Spread the vegetable cream mixture and walnuts on the puff pastry

leave a gap at the edges ~2 min

Im Ofen backen

~25 min at 200°C

Serve with rest of the parsley sprinkled on top