in Recipes

Vegetable noodles with parsley sauce

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Ingredients for 4 servings:

  • 2 bunch parsley, flat
  • 1 shallot(s)
  • 60 g almond flakes
  • 200 g cream cheese, natural (double cream)
  • 100 ml vegetable stock
  • 1 shot of brandy
  • 1 tbsp lemon juice
  • Salt and pepper, white
  • 3 carrots
  • 1 small celeriac
  • 400 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly chop the parsley. Peel the shallot and chop very finely. Lightly toast the flaked almonds in a dry pan while stirring. Add the cream cheese, broth, brandy, lemon juice, and shallot and stir until smooth. Stir in the parsley and bring everything to a boil while stirring. Season to taste. Cover and keep warm. Peel the carrots and celery and cut into very fine strips. (I usually use a vegetable peeler for this.) Cook the pasta until al dente and add the vegetable strips about 4 minutes before the end of the cooking time. Drain the vegetable noodles and purée the sauce.

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Written by John Myers

Professional Chef with 29 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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