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Pasta with zucchini and carrots and cream cheese

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Ingredients for 4 servings:

  • 350 g carrot(s), clean, coarsely grate
  • 350 g zucchini, cut into sticks
  • 250 g tagliatelle pasta
  • 1 onion(s), peel, finely chop
  • 2 cloves garlic, finely chopped
  • 1 tbsp butter
  • 1 tbsp flour
  • 200 ml vegetable stock
  • 200 g double cream cheese or mascarpone
  • salt and pepper
  • Sugar
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook pasta in salted water, adding vegetables 5 minutes before the end of the cooking time. Sauce: Sauté onions and garlic in butter, dust with flour and sweat through, deglaze with broth, and bring to a boil briefly. Add cheese and stir until melted. Season to taste. Drain pasta and vegetables, divide among plates, and pour over the sauce. If desired, you can replace half of the broth with white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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