Spinach Pesto

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Ingredients

4 servings

400 g
500 g
4
400 g
100 ml
50 g Tagliatelle
Brussels sprouts
Carrots
Chestnut mushrooms
Orange juice
Cashews 400 ml
1/2 tea sp
1
4 cloves Bouillon (vegetable)
Nutmeg
Onion
Garlic

Prep

15 min

1. Dice onion and mince garlic
2. Cut carrots into slices
3. Cut mushrooms into quarters
4. Clean and halve brussels sprouts
5. Pre-heat oven to 180°C

Cook

30 min

Make bouillon

Bake brussels sprouts and mushrooms in an oven dish with some oil

~20 min at 180°C

In the meantime, sauté onion

use a soup/high pan, medium/high heat ~5 min

Add garlic

~1 min

Add carrots, cashews and bouillon

bring to a boil and cook until tender ~15 min

In the meantime, cook pasta

~10 min

Blend the carrotmix into a smooth sauce

season with salt and pepper to taste ~2 min

Add nutmeg and orange juice

stir through ~1 min

Serve tagliatelle with sauce and veggies on top