Noodles with mushroom and cheese sauce
easy
40 mins
40 mins
Ingredients
- 375 g Mushrooms
- 1 Onion
- 150 g cooked ham
- 2 TABLESPOONS Butter or margarine
- 3/8 l clear broth (instant)
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 100 g Bel Paese cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Chives
- 200 g thin ribbon noodles (tagliatellini)
- 1 Head romaine lettuce
- 1 big yellow pepper
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
Directions
- 1
Clean, wash and quarter the mushrooms. Peel and finely chop the onion. Cut ham into strips. Heat the fat in a pot. Fry the mushrooms and onions until golden brown. Add broth and cream and let it boil down a little.
- 2
Thicken with sauce thickener. Cut the cheese and let it melt in the sauce while stirring. Season to taste with salt and pepper. Wash the chives and cut into small rolls. Add to the sauce with the ham. Keep warm. Cook the pasta in boiling salted water for 8-10 minutes until al dente. In the meantime, clean, wash and chop the salad and peppers. For the vinaigrette, mix vinegar, salt, pepper and sugar. Whip the oil into the vinaigrette. Turn the salad loosely. Drain the pasta on a sieve.
- 3
Cook the pasta in boiling salted water for 8-10 minutes until al dente. In the meantime, clean, wash and chop the salad and peppers. For the vinaigrette, mix vinegar, salt, pepper and sugar. Whip the oil into the vinaigrette. Turn the salad loosely. Drain the pasta on a sieve. Roll up 8 nests from the pasta using a fork and tablespoon. Arrange the salad and 2 nests of noodles filled with sauce on a plate and serve
Nutrition Facts
700 kcal
47 g
43 g
25 g
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