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Ribbon noodles with Brussels sprouts and ginger cream sauce à la Didi

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta
  • 1 jar Brussels sprouts, 395 g drained weight
  • 200 ml cream
  • 20 g fresh ginger
  • 2 tsp, leveled stock powder
  • n. B. Sauce thickener, light

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the tagliatelle noodles in salted water according to the package instructions. Meanwhile, peel the ginger. Grate 10g, then thinly slice the remaining 10g. Add the cream and stock powder to the ginger. Add the Brussels sprouts and stock and bring to a boil. Thicken with a sauce thickener until the desired consistency is reached. Serve the tagliatelle with the 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.

Ribbon noodles with Brussels sprouts and ginger cream sauce à la Didi

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