Tagliatelle with vegetable-cheese sauce5 comments Sep 9th, 2010 | By Tobias | Category: easy and fast, Pasta & Gnocchi, Recipes
I am not a big fan of excessive use of cream with my pasta sauce. A little cream is okay though. Also vegetables in combination with cheese are one of my favorites. With the use of vegetables in this sauce you can be creative. I used what ever I had at home.
preparation time: 20 minutes
- 2 carrots
- 1 zucchini
- 1 red onion
- 1 red pepper
- half a leek
- 1 spring onion
- 150 gram of Pecorino cheese
- 1/8 liter of white wine
- 1/8 liter of cream
- a hand full of dill and parsley
- 1/2 pack of Tagliatelle
- some olive oil
- salt and pepper
Bring salted water to boil. Cook the Tagliatelle until al dente.
Cut the carrot, zucchini and paprika into stripes. Cube the onion, cut the spring onion and the leek.
Add oil to a deep frying pan and fry the onion and the carrot for about 5 minutes. Then add the other vegetables and fry those for a few minutes.
Add the white wine and let it boil a bit. Then add the cream. Reduce the liquid a bit then add the cheese. This should result in a thick creamy sauce.
Season with chopped dill, parsley, salt and pepper. Serve with the Tagliatelle.