Serves 4 people
Prep time 30 minutes
1 pack Nicolas Vahé Pasta / spinach tagliatelle
2 tbsp Nicolas Vahé Olive oil
1 onion, finely chopped
1 glove of garlic, finely chopped
170 g chorizo, sliced in cubes
150 g brussels sprout
250 ml cream
65 g baby spinach
Nicolas Vahé Salt & Pepper / Everyday mix, for seasoning
Boil the pasta following the instructions on the pack. Drain and leave the pasta to cool.
Heat a frying pan with olive oil and sauté onions and garlic for 2 minutes until soft and translucent. Add chorizo and russels sprout and sauté for 5 minutes – the ingredients should now start to take colour. Lower the heat and cook for another 5 minutes. Add cream, and leave the dish to simmer for a couple of minutes on a medium heat. Seson with salt and pepper.
Serve tossed with the cooked tagliatelle.
Tagliatelle – Durum Wheat Semolina & Spinach
Extra virgin olive oil
Salt and pepper, Everyday Mix
Hungry for more?
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...