Contents
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Ingredients
- 0,5 piece Fresh broccoli
- 1 piece Red Onion
- 1 piece Garlic clove rubbed with salt
- 1 piece Red peppers
- 3 tbsp Cream cheese
- 3 tbsp Parmesan
- 200 ml Vegetable broth hot
- 2 tbsp Rapeseed oil
- 1 teaspoon Tomato paste
- 8 Splash Oyster sauce
- 0,5 Cup Red wine medium quality wine
- 1 shot Cream 30% fat
- 1 Sting Butter
- Salt
- Pepper
Instructions
- Put the water on, bring to the boil, salt and blanch the broccoli in it for 3 minutes, remove and rinse off with cold water.
- Boil the onion garlic peels, as well as the scored peppers and broccoli stalks, in the vegetable stock for about 10 minutes.
- Then make sure to cook the noodles in the vegetable stock until they are al dente.
- At the same time, finely dice the onion, rub the garlic with salt. Roast the tomato paste at the end.
- Then add the vegetable stock and some red wine, bring to the boil and stir in the cream cheese.
- Gradually melt the grated Parmesan in the simmering sauce.
- Season the sauce with pepper, salt and oyster sauce.
- Mix the finished pasta with the sauce and serve immediately.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 1gProtein: 7.1gFat: 20.2g