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Colorful linguine with spicy vegan cheese sauce

One bite and you're in love! Tender linguine covered in a hearty, cheesy creaminess, with a hint of fresh lemon. A light, aromatic dish for guests or as a quick feel-good dish for after work.

Treat yourself with Vegusto: Recipe No. 266


Preparation

Cut the carrots into strips with a peeler and cook the carrot strips. We used a steamer insert on a saucepan for this.
In the meantime, cook the linguine according to the packet instructions.
Mix the ingredients for the sauce in a bowl.
Drain off all but about 50 ml of the pasta water from the linguine.
Then mix the sauce with the linguine.
Add the carrots and season to taste with salt and pepper.
Garnish with grated No Muh, Rezent before serving.

Serve with some fresh orange slices.


   


Ingredients for 2 Servings

Pasta:
150 g carrot strips, steamed
(2 medium sized carrots)
150 g linguine
(wide pasta)
50 ml pasta cooking water

Sauce:
40 g No Moo-Dip, Garlic [Order No: 172]
5 g garlic granules
50 g No-Moo, Piquant, grated [Order No: 403]
5 g yeast flakes (1 tbsp)
zest of 1/4 lemon
Salt and pepper

Decoration:
20 g No-Moo, Piquant, grated

Nutritional Information per 100 g
Energy
708.7 kJ /170 kCal
Carbohydrates
16.5 g
Protein
4.4 g
Fat
9.1 g
Dietary fiber
2.9 g