Cheese cream sauce with ribbon noodles (four times different) Turkey and carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the sauce, peel and finely dice the onion. Heat 1 tablespoon of oil, sauté onion until translucent, dust with flour and sauté briefly. Add stock, milk and cream while stirring, bring to the boil and simmer for about 10 minutes, stirring occasionally.

2. 2

   Roughly dice the cheese, add to the sauce and dissolve while stirring. Season with salt, 1 pinch of sugar and pepper. Peel and wash the carrots, cut them in half lengthwise and slice them. Wash the meat, dab dry and cut into strips.

3. 3

   Wash and halve the tomatoes. Wash basil, shake dry, pluck leaves from the stalks and chop. Clean and wash the rocket, shake dry and, depending on the size, chop if necessary. Finely slice Parmesan cheese.

4. 4

   Add the basil and tomatoes to the sauce and warm up slowly. Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan, fry the meat well while turning, season with salt and pepper.

5. 5

   Take out, fry carrots briefly in the frying fat, add 5 tablespoons of water, season with salt and 1 pinch of sugar. Cook in the closed pan for about 4 minutes. Mix noodles, sauce, meat, carrots and rocket and arrange in a large bowl.

6. 6

   Sprinkle with parmesan.

Nutrition Facts

KCAL
810 kcal

CARBS
82 g

FATS
33 g

PROTEINS
44 g