Vegan Pasta Hollandaise with Asparagus and „Bacon“
You've probably never eaten asparagus with hollandaise like this before: The hollandaise becomes a creamy pasta sauce and is topped with sun-dried tomato bacon.
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Ingredients
- 250 g (9 oz) pasta (e.g. paccheri)
- 500 g (17.5 oz) green asparagus
- 1/2 lemon (juice)
- vegetable oil for frying
- salt
- pepper
- 3 tbsp vegan butter
- 2 tbsp wheat flour (type 405)
- -100 ml (0.5 cup) vegetable stock
- 250 ml (1 cup) plant-based cream
- 50 ml (0.25 cup) light almond butter or cashew butter
- 1 tbsp nutritional yeast
- 1 tsp mustard
- 1/2 lemon (juice and zest)
- white pepper
- turmeric
- 100 g (3.5 oz) sun-dried tomatoes in oil
- soy sauce
- liquid smoke
- 50 g (1.75 oz) panko breadcrumbs (or breadcrumbs)
- 3 tbsp chopped hazelnuts
- 1 small clove of garlic
- 5 g (0.25 oz) parsley
- lemon zest
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