Cheese cream sauce with ribbon noodles rump steak and zucchini

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 TABLESPOONS 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
  • 250 g Rump steak
  • 300 g Courgette
  • 4 discs Bacon
  • 200 g cherry tomatoes
  • 6 Stem(s) Basil
  • 100 g Rocket
  • 100 g Parmesan cheese
  • 400 g ribbon noodles

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 to taste with salt, sugar and pepper. Wash the meat, dab dry, cut into wide strips and season with salt. Wash, clean and slice the zucchini.

  3. 3

    Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy and take it out. Fry the meat in fat for about 3 minutes, turning it over and taking it out. Fry the zucchini in the frying fat. Wash and halve the tomatoes.

  4. 4

    Wash basil, shake dry, pluck leaves from the stalks and chop. Clean the rocket, wash, shake dry and cut into small pieces depending on size. Finely slice Parmesan cheese. Add basil, tomatoes and Parmesan cheese to the sauce and warm up slowly.

  5. 5

    Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Mix the pasta, sauce, meat, zucchini and rocket and arrange in plates. Crumble the bacon and sprinkle over the noodles.

Nutrition Facts

KCAL
890 kcal
CARBS
81 g
FATS
41 g
PROTEINS
49 g

Categories & Tags

MiscellaneousPasta