Gnocchi au Citron

Mixez et servez! Un plat végétalien rapide et facile à préparer avec l’Alpro Boisson à base d’Amandes Sans Sucres.

Ingredients

  • 1 kg de gnocchi
  • 100 gr d'amandes pelées grillées salées
  • 200 ml d' Alpro Boisson à base d'Amandes Sans Sucres
  • 2 cuillères à soupe d'huile d'olive
  • Le zeste d'1/2 citron
  • Persil finement haché pour la sauce et pour la finition
  • Sel et poivre

Preparation

  1. Portez à ébullition une casserole d'eau salée pour les gnocchis.
  2. Mettez les amandes, l'Alpro Boisson à base d'Amandes Sans Sucres et l'huile d'olive dans un mixeur. Mélangez jusqu'à consistance lisse - environ 5 minutes devraient suffire. Incorporez ensuite le zeste de citron avec le persil haché, le poivre et le sel.
  3. Faites bouillir les gnocchis dans l'eau jusqu'à ce qu'ils flottent à la surface, puis égouttez-les immédiatement.
  4. Faites chauffer l'huile d'olive dans une poêle et ajoutez les gnocchis et le mélange d'amandes. Laissez mijoter, retirez du feu et servez dans des bols avec une pincée de persil haché. Italien, léger, épicé et irrésistible!

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Mama mia! Perfect pasta with Alpro Plain Soya alternative to Greek Style yogurt

"375g tagliatelle pasta
400ml Alpro Plain Soya alternative to Greek Style yogurt
1 large white onion, finely chopped
2  Portobello mushrooms or Paris mushrooms, sliced
250g of fresh spinach
1 cube vegetable stock 
1 tbsp olive oil
Ground pepper & salt"

"1. Quick, simple, 100% plant-based. In a large pan, add half of the vegetable stock cube to boiling water. Throw in the pasta and cook ‘al dente’, drain but keep the water. 
2. Meanwhile fry the onion and mushrooms, season with pepper and salt. 
3. Add the Alpro Plain Soya alternative to Greek Style yogurt, 300ml of the boiled water from the pasta and the other half of the vegetable stock cube. Stir until creamy, then add the spinach. That’s sauce sorted!
4. As soon as the spinach has wilted, stir in the cooked pasta and add more pepper and salt to taste. Serve with a little extra spinach if you like. Buon Appetito!  "

Tagliatelles champignons & épinards

2BFE287D-5277-4897-A4E8994A61BF5FD4<br>R+T-Alpro_UnsweetenedRecipes-ManlyPasta_02610.jpg<br>Serves: 4
Total time: 50 minutes

Ingredients: 
4 garlic cloves
400g cherry tomatoes
Few sprigs thyme 
Olive oil
400g spaghetti
400g tenderstem broccoli
1 onion, finely chopped
1/2 tsp chill flakes
5 tbsp plain flour
1L Alpro Oat Unsweetened drink
½-1 lemon, juice
50g pine nuts
40g cashew nuts roughly chopped
40g almonds, roughly chopped

To serve:
Large bunch of fresh basil leaves
Drizzle of Extra Virgin Olive Oil

Method:
1.	Preheat the oven to 200C/180Cfan/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside. 
2.	Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside. 
3.	In a large deep saucepan, heat 2 tbsp of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling. 
4.	Remove from the heat and gradually add the Alpro Oat Unsweetened drink. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non-stick frying pan.
5.	Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.

Pâtes aux tomates rôties et au brocoli

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Easy-peasy pasta layers with creamy veg and Alpro Soya Unsweetened Drink

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2 courgette
2 leeks
2 cloves of garlic
Tarragon
200g spinach
1/2 lime 
250g mozzarella, grated
16 fresh lasagne sheets
A pinch of nutmeg
Sea salt and white pepper"

"1.	Preheat your oven to 180ºC. Finely dice the shallot, leeks and garlic. Thinly slice the courgette lengthwise. 
2.	Make the yummy sauce. Fry the shallot, garlic and leek until the shallot is translucent. Add the spinach and cook just until it’s wilted. Add the Alpro Soya Cuisine and Alpro Soya Unsweetened Drink and season with sea salt, pepper, tarragon, nutmeg and lime until it tastes just how you like it.
3.	Arrange alternating layers of sauce, lasagne leaves, zucchini slices and half the mozzarella in a baking dish and scatter the rest of the mozzarella over the top.
4.	Bake on the middle rack for about 30 minutes until golden brown and bubbling.  
An easy win dinner that’s sure to be a family favourite! "

Lasagnes végétariennes aux légumes verts

2697AE1A-E5EC-4A8C-96383F206CA897C9<br>A_GFY_NA_Master_Recipe_Image_SweetPotatoCurry_9x16__PBAY_NS_Soya_NA_POT_500g_HR-094.tif<br>Sweet Potato and Chickpea Curry
Quicker than a takeaway and made with Alpro Plain No Sugars plant-based alternative to yogurt
"For the curry:
1 medium size sweet potato, peeled and cut into 2cm chunks
2 tbsp rapeseed or sunflower oil, plus extra if needed
2 medium size onions, finely diced
3 garlic cloves, crushed
10g fresh root ginger, peeled and finely grated
1 tsp sweet paprika
2 tsps ground turmeric
1 tsp medium curry powder
¼ tsp hot chilli powder
1 tsp ground coriander
1 tsp garam masala
4 green cardamom pods, crushed
227g can chopped tomatoes
1 tbsp tomato purée
½ green pepper, deseeded and cut into 1cm pieces
1 green chilli, finely diced
250ml vegetable stock
2 fresh tomatoes, quartered
1 tsp salt,
400g can chick peas, drained and rinsed

For the garam masala raita:
150g Alpro Plain No Sugars plant-based alternative to yogurt
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½ tbsp dried mint

Rice to serve"
"1. Start with a bit of roasting. Preheat the oven to 190C/170 fan/gas mark 5 and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray, then bake for 20-25 minutes until soft and slightly browned along the edges.
2. While that’s happening, add the rest of the oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a nice thick curry paste. Cook for 1-2 minutes, adding a little extra oil if it gets dry.
3. Pour in the canned tomatoes, stir in the tomato purée and cook for 2-3 minutes to thicken up again. Mix in the vegetable stock, green pepper, green chilli, fresh tomatoes and salt, then siimmer gently on a low heat for 35-45 minutes. Finally add the chickpeas and roast sweet potato and heat until they’re warmed through.
4. To make the garam masala raita, just mix all the ingredients together and season to taste. Serve on the side with the curry and rice for a touch of tangy contrast."
lactose free, gluten free, veggie, vegan
/sweet-potato-curry
(Recipe type: MAINS (Prep time: 15 min) (cooking time: 50 min) (baking time: x min) (cooling time: x min) (servings: +/- 2 persons) (season: all year) (pool: 1) NOT TO BE TRANSLATED
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Alpro Plain No Sugars plant-based alternative to yogurt
Alpro, Alpro recipe, curry, sweet potato curry, Indian, main, rice

Curry de Patates Douces

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Warm up with this wholesome, hearty stew made with Alpro Plain Soya alternative to Greek Style yogurt

"220g Alpro Plain Soya alternative to Greek Style yogurt
600ml water
900g vegetables: potato, pumpkin and sweet potato
200g spinach
2 onions
2 garlic cloves
4cm ginger, grated
½ red chilli pepper (optional)
500ml tomato passata
1 ½ tbsp garam masala or ras el hanout
1 tbsp curry powder
1 tsp turmeric
1 lime, juice
Fresh coriander
2 tbsp olive oil or coconut oil
Salt & pepper"

"1.	First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic.
2.	Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander.
3.	Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach.
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