John Myers
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Pasta with Vegetable Strips and Mascarpone Sauce
The perfect pasta with vegetable strips and mascarpone sauce recipe with a picture and simple step-by-step instructions.
For the pasta
- 150 g Spaghetti
For the vegetable strips
- 200 ml Vegetable broth
- 80 g Carrots
- 50 g Celeriac fresh
- 100 g Zucchini fresh
- 1 small Chilli fresh
For the mascarpone sauce
- 125 g Mascarpone
- 125 g Parsely
- 125 g Chives
- 125 g Salt and pepper
General preparations
- Wash all types of vegetables and then cut them into long fine strips with the Julien cutter (if you have to go faster, you can also slice the vegetables with a grater) – cut the chilli into very fine cubes – finely chop the chives and parsley – spaghetti al dente Cook
Vegetable strips and mascarpone sauce
- Cook the vegetable strips in the vegetable broth until firm to the bite – stir in the mascarpone and let it boil down until creamy – season with salt and pepper – add the chilli cubes and herbs (put a few herbs aside to sprinkle over them)
serve and decorate
- fold the spaghetti into the mascarpone vegetable sauce and mix everything well – sprinkle the herbs on top and sprinkle the whole thing again with coarse-grained pepper
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