Tagliatelle with Cream Cheese Garlic Sauce

5 from 2 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 162 kcal


  • 250 g Carrots
  • 250 g Zucchinis
  • Salt pepper
  • 1 Onion
  • 2 Garlic cloves
  • 1 tbsp Olive oil
  • 1 tbsp Flour
  • 200 ml Vegetable broth
  • 200 g Cream cheese
  • 1 bunch Basil


  • Clean and wash vegetables. Cut lengthways into strips with a peeler. Cook the pasta according to the instructions on the packet and add the vegetables 5 minutes before the end of the cooking time.
  • Peel the onions and garlic. Chop the onions, slice the garlic. Sauté in hot oil, dust with flour, sweat. Deglaze with broth, stirring constantly, and bring to the boil briefly.
  • Add the cream cheese and stir until the cheese has melted. Season the sauce with salt and pepper. Cut the basil into fine strips and fold in.
  • Drain the ribbon noodles with the vegetables, arrange on plates and pour the sauce over them.


Serving: 100gCalories: 162kcalCarbohydrates: 5.1gProtein: 3.9gFat: 14.1g
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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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