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Preparation
in 25 minutes
Cooking
in 11-13 minutes
- Wash the carrots and the leeks and cut into very thin slices. Cut the sweet peas into 2cm thick pieces. Dry the mushrooms and cut into slices.
- Peel the lemon and squeeze the juice. Leave to one side. Cook the vegetables briefly in a large pan for 2 to 3 minutes and then rinse with a little water.
- Add the cream. Cover and cook on a low heat until cooked but still quite firm. Fry the turnip seeds in a frying pan without oil.
- Chop up the cress and wash and dry it. Add the lemon juice and peel to the vegetables.
- Cook the pasta and then rain and pour the sauce over it. Serve immediately. Decorate with cress and pumpkinseeds.
Ingredients
400
g
2
carrots
2
leeks
200
g
sugar peas
200
g
champignon mushrooms
1
organic lemon
150
g
cream
200
g
cress
2
tbsp
pumpkin seeds
a little bit of
black pepper
a little bit of
olive oil
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
414 kj
99 kcal
Carbs
4 g
Fat
8 g
Protein
3 g
Products
in this recipe
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