vegetable pasta

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 80 g peas
• 150 g cauliflower florets
• 120 g oyster mushrooms
• 1 red chili pepper(s)
• 30 g butter
• 30 g onion(s)
• 60 g ham, diced
• 100 g carrot(s), sliced
• 250 g zucchini, sliced
• 1 tbsp basil, cut into strips
• 1 tsp salt
• Pepper, freshly ground
• ⅛ liter cream
• ⅛ liter chicken stock
• 100g Gorgonzola

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Californian noodles

Cook the cauliflower florets in salted water for about 5 minutes, add the peas and cook for another 3-4 minutes. Drain the vegetables and rinse in cold water. Clean and chop the oyster mushrooms. Halve the chili pepper, remove the seeds and membranes, and cut the pepper into strips. Bring the cream and chicken stock to a boil and melt the Gorgonzola in it. Melt the butter in a pan and sauté the chopped onion until lightly browned. Add the ham cubes and fry briefly. Next, add the carrot slices and sauté for 3-4 minutes. Then stir in the oyster mushrooms, zucchini slices, and chili strips and sauté everything together for 3 minutes. Mix in the cauliflower florets, peas, and cream cheese sauce and simmer for another 3 minutes. Add the basil strips and season the vegetables with salt and pepper. Meanwhile, cook the pasta al dente, drain well, and carefully stir into the vegetable mixture and serve on plates.