Vegetable noodles with nut sauce

Ingredients for 2 servings:

• 2 tbsp walnuts, chopped
• 2 garlic cloves
• 1 stalk(s) leek
• Salt
• 250 g pasta (linguine, spaghetti or tagliatelle)
• 100 g blue cheese (e.g. Gorgonzola or Bavaria blue)
• 75 ml white wine or water
• 2 tbsp crème fraîche, (75 g)
• 1 tbsp sage

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fast and sophisticated

Roughly chop the nuts. Peel and finely dice the garlic. Cut the leek into 10 cm long pieces. Halve each piece lengthwise and also cut lengthwise into thin strips. Place in a colander and rinse under running water. Drain well. Cook the pasta in salted water for about 5 minutes until almost al dente. Then add the leek strips and continue cooking for about 3 minutes. Pour the pasta and leek into a colander, rinse with cold water, and drain well. Return everything to the hot pot and keep warm with the stove off. Place the wine, cheese, nuts, and garlic in a pot. Add the crème fraîche and bring to a boil slowly, stirring constantly (with a whisk), then simmer for about 1 minute. Serve the vegetable pasta in two deep plates. Pour the sauce over the pasta and sprinkle with fresh sage, if desired. The noodles can also be modified with thin strips of zucchini or carrots – or a mixture of these three vegetables.