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Noodle – vegetable – pan

updated

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 onions
  • 3 carrots
  • 1 can of mushrooms
  • 2 tomatoes
  • 2 small zucchini
  • 2 tsp oil
  • 1 tbsp soy sauce
  • 1 tsp curry powder
  • 100 ml vegetable stock
  • 1 ½ packs of cream cheese
  • 2 tbsp Parmesan
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pasta with vegetable sauce

Cook the pasta in plenty of salted water until al dente. Drain and keep warm. Peel the onions, trim the zucchini and carrots, and slice them into strips. Slice the tomatoes into wedges. Heat the oil in a pan. Sauté the onions, carrots, zucchini, and mushrooms. Season everything with pepper, salt, soy sauce, and curry sauce. Then deglaze with the broth and stir in the cream cheese. Add the tomatoes, simmer for about 5 minutes, and season again to taste. Serve with the tagliatelle and sprinkle with Parmesan cheese.

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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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