Ingredients for 2 servings
For the Pappardelle, and the Sauce
- 200 g of spelt Pappardelle
- 250 g Radicchio into 1 cm strips
- 70 g dried Plums – cut into strips
- 2 TBSP pine nuts in a fat-free pan roasting
Liquid ingredients and spices
- 3 TBSP olive oil, heat resistant
- 150 ml oat cream
- 10 g of Almond butter
- 2 TBSP Tamari (or soy sauce)
- 2 TABLESPOONS noble yeast flakes
- 1 Pinch Of Nutmeg
- Crystal salt
- Pepper from the mill
- 1 sprig of rosemary, needles finely chop
Preparation
Preparation time about 10 minutes cooking/baking time about 15 minutes
A pot with water and bring to a boil, salt lightly, and cook the Pasta in it until al dente.
Before the Pasta is poured through a sieve, and 100 ml of the Pasta water, remove and set aside.
The olive oil in a frying pan and fry the Radicchio about 2 Min. sear. Season with salt and pepper, Plums, pine nuts, and rosemary, and 1 Min. fry. With the pasta water and the cream deglaze, Tamari, yeast flakes, and nutmeg and mix for 1 Min. simmer.
Finally, the Almond butter, stir in the Pappardelle into the pan and stir gently to mix well. Briefly heat again and season to taste.
The Pappardelle in the Sauce on two plates and serve.
Nutritional values per Serving
- Calories: 671 kcal
- Carbs: 79 g
- Protein: 23 g
- Fat: 27 g