Cheese cream sauce with ribbon noodles (four times different) Basic recipe

Name: Cheese cream sauce with ribbon noodles (four times different) Basic recipe
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Olive oil; 1 TABLESPOON Flour; 200 ml Vegetable broth; 100 ml Milk; 100 g Whipped cream; 200 g blue cheese (e.g. Gorgonzola); 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 6 Stem(s) Basil; 100 g Rocket; 50 g Parmesan cheese; 400 g ribbon noodles

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Olive oil
1 TABLESPOON Flour
200 ml Vegetable broth
100 ml Milk
100 g Whipped cream
200 g blue cheese (e.g. Gorgonzola)
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Pepper
200 g cherry tomatoes
6 Stem(s) Basil
100 g Rocket
50 g Parmesan cheese
400 g ribbon noodles

Directions

1
For the sauce, peel and finely dice the onion. Heat oil, fry onion until translucent, dust with flour, sauté briefly. Add stock, milk and cream while stirring, bring to the boil and simmer for about 10 minutes, stirring occasionally.
2
Roughly dice the cheese, add to the sauce and dissolve while stirring. Season to taste with salt, sugar and pepper. Wash and halve the tomatoes. Wash basil, shake dry, pluck leaves from the stalks and chop.
3
Clean, wash, shake dry and, depending on the size, cut into small pieces if necessary. Finely slice Parmesan cheese. Add basil and tomatoes to the sauce and warm up slowly. Meanwhile prepare pasta in boiling salted water according to the instructions on the packet.
4
Mix pasta, sauce and rocket and arrange in a large bowl. Sprinkle with parmesan.