This is perfect for a vegan christmas dinner with a vegan holiday roast .We do not use any fat but use cream for a creamy pasta .In this pasta we use two nuts but you can use one nut for both of them .Do not forget to add turmeric or saffron because you can not get the great flavour and smell if you do not add them .
If you like to add sausages or ham cook them in butter or oil and add with pasta .
preparation time;20 minutes
serves ;4
400 g fettuccine
2 handfuls of frozen peas
1 handful of chestnuts or other nuts
1 handful of hazelnuts or other nuts
1 small handful of raisins
200 ml vegan cream , use diary if like
1/2 tsp turmeric or turmeric
salt & pepper
Cook the pasta al dante in plenty of salted water. I just put the frozen peas in the water and let them cook with them.
Roughly chop the pre-cooked chestnuts and nuts. First roast the hazelnuts in a small pan without fat, then add the chestnuts and raisins and briefly heat them up. Stir frequently so that nothing burns.
Drain the pasta and peas and put them back in the pot. Add the cream immediately. Season with turmeric, salt and pepper and stir well. Leave in a saucepan for 2-3 minutes until the noodles have absorbed the sauce. Finally fold in the raisins and nut mixture and serve garnished with fresh pepper.
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