Colorful noodle nests

For 4 people
  • 500 g Tomatoes
  • 1 Bund Spring onions
  • salt
  • 400 g narrow ribbon noodles
  • 1 TL (5 g) Butter or margarine
  • 200 g whipped cream
  • 200 ml Vegetable stock (instant)
  • 50 g grated Parmesan cheese
  • 2 EL light sauce binder
  • white pepper
  • 50 g Sunflower seeds
  • Basil
  • fat
45 minutes
Clean the tomatoes, score crosswise, scald them with hot water and peel off the peel. Core the tomatoes and cut into small cubes. Clean and wash the spring onions and cut the greens into thin rings, dice the rest. Cook the pasta in boiling salted water for about 10 minutes. Heat the fat. Sauté the spring onion rings and remove half. Steam the spring onion cubes until translucent, deglaze with the cream and stock and bring to the boil. Stir in cheese.Scatter sauce thickener, bring to the boil and stir in half of the tomato cubes. Season to taste with salt and pepper. Drain the pasta, shape into nests with a fork and place in a large greased baking dish. Spread the remaining diced tomatoes and spring onion rings on the pasta. Pour the sauce over it and sprinkle with sunflower seeds. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Garnish with basil
Form: ASA
1 person approx:
  • 700 kcal
  • 2940 kJ
  • 23 g protein
  • 28 g fat
  • 87 g of carbohydrates


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