Pasta with Vegan Yogurt Sauce & Spiced Nut Topping
20 min
Vegan
78269
For 2 Portions
200 g
plant-based yogurt
180 g
orecchiette
25 g
walnut
20 g
pine nut
15 g
parsley, fresh
15 g
dill, fresh
1 clove(s)
garlic
1/2 tsp
cumin, ground
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Cook orecchiette according to package directions. When draining, reserve some of the cooking water.
3. Meanwhile, coarsely chop pine nuts.