John Myers
Pasta À La Manu (or using Leftovers from Hollandaise Sauce)
The perfect pasta à la manu (or using leftovers from hollandaise sauce) recipe with a picture and simple step-by-step instructions.
- 125 ml Hollandaise sauce
- 125 ml Water
- Herbs for herb butter
- 1 packet Cream cheese
- 1 Zucchini
- 3 Carrots
- 75 g Bacon cubes
- Butter and paprika pulp
- 1 shot White wine
- Salt and pepper
- Cut the zucchini and carrots into slices.
- Melt the butter in the pan
- Fry the bacon in the melted butter until crispy.
- Add the zucchini and carrots to the bacon and cook briefly.
- Dilute the hollandaise sauce (from the day before) with water and refine it with dried herbs for herb butter.
- Add a good dash of white wine to the vegetables and let it boil down briefly.
- Add the diluted hollandaise sauce, cream cheese and 1 teaspoon paprika pulp to the vegetables in the pan, bring everything to a boil.
- While the sauce is simmering on a low flame, cook the noodles in salted water until they are firm to the bite.
- When the pasta is ready, mix with the sauce and season with salt and pepper.
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