John Myers
Wild Garlic Fettucine in Vegetable Cheese Sauce
The perfect wild garlic fettucine in vegetable cheese sauce recipe with a picture and simple step-by-step instructions.
- 0,5 Kohlrabi fresh
- 1 Zucchini
- 100 g Fresh asparagus
- 150 g Mixed vegetables frozen … peas carrots celery
- 8 Fresh mushrooms
- 200 g Cooked ham
- 100 ml Liquid cream
- 1 pack Processed cheese
- Basil leaves
- 10 Wild garlic leaves
- 1 tablespoon Plant cream
- 0,25 liter Vegetable broth
- Fettucine ribbon noodles
- Salt pepper nutmeg
- Sort and wash the wild garlic leaves and cut finely.
- Cook the noodles as usual, drain and add half of the wild garlic leaves to the hot noodles
- Peel all the vegetables and cut them into bite-sized pieces. Briefly roast all the vegetables in hot plant cream, pour a little vegetable stock and cook until firm, add the cream and the processed cheese and slowly melt. Now season with salt and pepper, season with a little freshly grated nutmeg and bubbling until boiling. Finally, sprinkle the roughly torn basil leaves and the finely chopped wild garlic leaves over them and serve with the fettucine ……. tastes absolutely delicious
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