HERBASCH - Pasta Primavera with young vegetables and the steamed one
For the herb sauce
150 g Frankfurter sauce herb mix
80 g wild garlic
200 ml vegan cream
150 g vegan creme fraiche
Salt, freshly ground pepper
For the pasta 500 g fusilloni
2 tbsp neutral vegetable oil
100 g green asparagus
80 g green snap peas
100 g spring leeks
80 g cherry tomatoes
150 g Herbasch No.4 salami style
Blend the herbs with all the ingredients in a blender until smooth.
Cook the fusilloni in a pan of salted boiling water until al dente.
Peel the bottom third of the asparagus and cut into bite-sized pieces. Chop the spring leeks and cherry tomatoes. Slice the courgettes into fine noodles with a peeler. Heat vegetable oil in a pan and lightly fry all the vegetables with the salami. Drain the pasta, add to the fried vegetables and mix with the herb sauce.
No. 5 The Spicy (salami style with coriander)
Can be frozen. Storage: +2°C to +6°C After opening the package, please consume within 4 days. Ingredients: Water, wheat protein, vegetable oil...