Pasta, asparagus and carrot stew with mountain cheese

Ingredients for 1 servings:

• 70 g tagliatelle (chili tagliatelle) or other noodles, to taste
• 100 g carrot(s)
• 1 garlic clove(s)
• 50 g spring onions
• 150 g asparagus, white
• 25 g vegetable stock
• 1 shot of white wine
• Salt and pepper, white
• 1 pinch(s) of sugar
• 30 g mountain cheese with herb rim
• 1 tbsp parsley
• 5 g butter and oil for sautéing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian, single dinner no. 213

Cook the pasta in boiling salted water according to the instructions, drain, rinse, and set aside. Peel the carrots, quarter them, and cut into bite-sized pieces. Peel and finely dice the garlic. Trim and finely chop the spring onions. Trim the woody ends of the asparagus, peel the rest, and chop them. Heat the butter and oil in a saucepan over medium heat and sauté the carrots and garlic. Add the spring onions and asparagus and sauté for a few minutes. Reduce the heat and add the stock and wine. Stir, season with salt, pepper, and a pinch of sugar, then cover and simmer for 10 minutes over low heat. Finely dice the cheese and stir into the vegetables. Fold in the pasta and heat through. Stir in the finely chopped parsley. Arrange on a plate, garnish, and serve. Approx. 585 kcal per serving