INGREDIENTS
- 4 Vegan Zeastar Chili Shrimpz
- 100 g vegan IMelt4U Parma Style Flakes
- 160 g vegan tagliatelle
- 250 ml plant-based cream
- 100 g Green asparagus spears
- 6 garlic cloves, crushed
- Juice from half a lemon
- A lot of fresh basil
(half or up to a whole plant)
- 1 tablespoon olive oil
- Pinch of salt
*Want to serve this dish as a main course? Double the recipe and serve with 3-4 Chili Shrimpz per person.