Pasta Recipe // creamy spinach ravioli with chives and salty tuile

I have made so much pasta. It is one of my favourite things to make from scratch, and it’s easy to make without eggs and other animal products. Find the recipe for homemade pasta without eggs here.

Sauté half a finely chopped onion in olive oil. Add 2 cloves of chopped garlic and sauté for a few minutes. Add two decilitres of plant-based cream, 2 tbsps of nutritional yeast, 1 tbsp of lemon juice and zest, and 1 tsp of nutmeg. Add your al dente pasta and salt and pepper to taste. The sauce will reduce a lot, so use 1-2 decilitres of the pasta water to add consistency – the pasta water contains starch that will bind the sauce nicely. I also prefer adding chopped chives, freshly ground pepper, and a bit of lemon zest on top.

Find other plantbased pasta sauces here, or check out my favourite veggie ragu.

I am currently working on a few new recipes for the perfect Spring menu, so I had to make a tuile, especially because it fits perfectly on this plate. When I make these, I use a leftover batter that I flavour to taste, in this case, with nutmeg, salt, and lemon. You can use most kinds of smooth batters from this. To achieve the shape, I used a silicon mold from Mold Brothers.


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