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Tagliatelle with Broccoli Cheese Sauce

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 220 kcal

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
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Written by John Myers

Professional Chef with 25 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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