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Ribbon pasta with vegetable sauce

updated

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Ingredients for 6 servings:

  • 50 g butter or margarine
  • 2 packets of soup vegetables, frozen, 300 g each
  • 1 tbsp curry powder
  • 125 ml vegetable stock
  • 500 g tagliatelle pasta
  • 2 packs of tomatoes, pureed, 500 g each
  • 1 bunch of chives
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the chives into small rolls. Melt 20g butter or margarine in a wide saucepan. Add the frozen vegetables and sauté. In the 4th minute, sprinkle the curry powder over the vegetables and sauté. Deglaze with the stock, cover, and simmer the vegetables over low heat for 8 minutes. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente. Add the tomato puree to the vegetables and continue cooking uncovered, seasoning with salt and pepper. Mix the chives into the vegetable sauce. Mix the remaining butter or margarine into the pasta and serve with the vegetable sauce.

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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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