Cheese cream sauce with ribbon noodles (four times different) Basic recipe

For 4 people
  • 1 onion
  • 1 EL Olive oil
  • 1 EL flour
  • 200 ml vegetable broth
  • 100 ml Milk
  • 100 g whipped cream
  • 200 g Mold cheese (e.g. B. Gorgonzola)
  • salt
  • 1 pinch sugar
  • Pepper
  • 200 g Cherry tomatoes
  • 6 stem (s) Basil
  • 100 g rocket
  • 50 g Parmesan cheese
  • 400 g Tagliatelle
35 minutes
easy
1.
For the sauce, peel the onion and cut into fine cubes. Heat the oil, sauté the onion until translucent, dust with flour, sweat briefly. Pour in the stock, milk and cream while stirring, bring to the boil and simmer for about 10 minutes, stirring occasionally.
2.
Roughly dice the cheese, add to the sauce and dissolve while stirring. Season to taste with salt, sugar and pepper. Wash tomatoes and cut in half. Wash the basil, shake dry, pluck the leaves from the stems and chop.
3.
Clean the rocket, wash, shake dry and, depending on the size, cut into small pieces. Finely slice the parmesan. Add the basil and tomatoes to the sauce and heat slowly. In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet.
4.
Mix the pasta, sauce and rocket and arrange in a large bowl. Sprinkle with parmesan.
1 person approx.:
  • 720 kcal
  • 3020 kJ
  • 28 g protein
  • 32 g fat
  • 79 g carbohydrates

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