Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 spring onion (s)
- 2 tuber / s fennel
- 320 g ribbon noodles (whole wheat noodles)
- 400 ml vegetable stock
- 175 ml almond milk (almond drink) or soy milk
- 400 g peas
- 50 ml white wine, vegan
- 2 tablespoons oil
- 2 tablespoon herbs, chopped, e.g., thyme, chervil, basil
- 2 tablespoon, heaped flour
- 1 pinch saffron powder
- some salt and pepper
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions on the packet.
- Cut the spring onions into rings and the fennel into slices. Steam the vegetables in the oil for 5 to 10 minutes, then remove them.
- Stir the flour into the remaining oil and deglaze with the stock. Bring to the boil briefly, add the almond milk and simmer openly for 10 minutes. Refine with wine and herbs and then season with lemon juice, saffron, salt and pepper.
- Add the vegetables and serve the vegetable sauce with the pasta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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