John Myers
Ingredients for 3 servings:
- 250 g tagliatelle pasta
- 2 thick carrots
- 1 large zucchini
- 2 small spring onions
- 1 large onion(s)
- 300 ml vegetable stock
- 1 handful of cherry tomatoes
- 500 g crème fraîche, optionally with herbs
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
quick, delicious pasta dish with vegetables and crème fraîche
First, place a large pot of salted water on the stove. When the water is boiling, cook the pasta until al dente. Then, place a large frying pan on the stove over medium heat and melt a little butter. Meanwhile, peel the carrots and slice them, as well as the zucchini, into thin strips. It’s best to use a peeler for the carrots. Then, thinly slice the washed spring onions and add them to the pan with the other vegetables. Add the finely diced onion. Once the vegetables have sautéed slightly and the onions are translucent, add the vegetable stock and let the vegetables simmer for a while. Finally, add the washed and sliced cherry tomatoes. Then simply add the crème fraîche and season with salt and pepper. Pour the vegetables over the cooked pasta.
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