Main courses

Rice spirelli with almond mushroom cream sauce

Name: Rice spirelli with almond mushroom cream sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: For 4 servings
Ingredients: 250 g Rapunzel rice spirelli; 250 g mushrooms of your choice; 1 onion, sliced; 1 clove of garlic, chopped; 1/2 tsp Rapunzel sea salt, Atlantic; 1 pinch of pepper; 5 tbs Rapunzel almond butter; 1 tsp Rapunzel vegetable bouillon with yeast; 300 ml hot water; 1 tbs Rapunzel olive oil mild, extra virgin; 1 handful of parsley, chopped

Justina und Livi

32 Min.

For 4 servings

Vegan

Info

Perptime 20 Min.
Cooktime 12 Min.

Ingredients

Portions

250 g Rice spirelli
250 g mushrooms of your choice
1 onion, sliced
1 clove of garlic, chopped
1 Atlantic sea salt fine
1 pinch of pepper
5 Almond butter
1 Vegetable bouillon
300 ml hot water
1 Olive oil mild extra virgin
1 handful of parsley, chopped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Clean the mushrooms and cook the spirelli according to package instructions.

Cut the onion and garlic into small pieces and sauté briefly in olive oil, add the chopped mushrooms, and sauté for about 10 minutes.

Heat water in a pan and mix in the almond butter and vegetable broth. Stir until the sauce becomes nice and creamy. Season with salt and pepper. Add more water if necessary.

Serve the spirelli with the sauce and enjoy.

USED RAPUNZEL PRODUCTS

Rice spirelli

Almond butter

Olive oil mild extra virgin

Vegetable bouillon