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89: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
1 packet Vegan-Burger, Tomato (2x 70 g)
50 g No-Moo Herb, grated
450 g spring vegetables (e.g. green beans, green asparagus, peas, wild garlic)
400 g pasta, shells (conchiglie)
3 Tbsp olive oil
1 red onion (40 g)
1 Tbsp lemon juice, freshly squeezed
rock salt
freshly ground pepper
parsley, chopped
Treat yourself with Vegusto: Recipe No. 89
Vegan-Burger, Tomato with spring vegetables and crispy pasta shells: A wonderfully light meal for bright spring days!
Ingredients for 4 Servings
1 packet Vegan-Burger, Tomato (2x 70 g)
50 g No-Moo Herb, grated
450 g spring vegetables (e.g. green beans, green asparagus, peas, wild garlic)
400 g pasta, shells (conchiglie)
3 Tbsp olive oil
1 red onion (40 g)
1 Tbsp lemon juice, freshly squeezed
rock salt
freshly ground pepper
parsley, chopped
Preparation
Wash green beans (cut off ends) and asparagus and cut into 4 cm long pieces.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Add the vegetables for the last 5 minutes of the pasta cooking time.
Drain water and add 1 Tbsp of olive oil and the lemon juice to the pasta and vegetables. Mix gently and season with salt and pepper.
Cut Vegan-Burger into 1 cm thick slices.
Peel onion, half and cut into thin slices.
In a frying pan add 2 Tbsp of olive oil and sauté onions together with the burger until translucent.
Arrange Vegan-Burger slices and onions on top of the pasta dish.
Before serving, sprinkle with grated No-Moo Herb and garnish with freshly chopped parsley.
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