ingredients
200 g of tagliatelle, dried
1 lemon (s), untreated
1 bunch of basil
1 tbsp butter for vegan oil
150 ml sweet cream for vegan soja cousin
30 g of Parmesan, grated for vegan look at my recepie vegan Parmesan
30 g of Parmesan, planed
salt and pepper
n. B. pine nuts
preparation
Heat the butter with a little lemon and lemon juice (to taste a little more) in a pan and simmer for a short time. Add the cream, finely chop the basil and add. Then mix in the grated Parmesan. Lower the temperature a little, simmer the sauce for a very short time and season with salt and pepper.
In the meantime, in plenty of salted water, cook the tagliatelle until it is firm to the mouth, then drain and mix immediately with the sauce.
Sprinkle Parmesan shavings and, if desired, roasted pine nuts and freshly ground pepper over them.