Ribbon noodles Quattro formaggi

Name: Ribbon noodles Quattro formaggi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 75 g Parmesan cheese; 50 g Fontina cheese; 75 g Gorgonzola cheese; 50 g Bel Paese cheese; 250 g Mushrooms; 2 TABLESPOONS Sunflower seeds; 200 g Green and white ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 200 g Whipped cream; 175 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 1 Tomato; 7-10 Tbsp colourful pepper; 7-10 Tbsp Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
75 g Parmesan cheese
50 g Fontina cheese
75 g Gorgonzola cheese
50 g Bel Paese cheese
250 g Mushrooms
2 TABLESPOONS Sunflower seeds
200 g Green and white ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
200 g Whipped cream
175 ml Vegetable broth (instant)
7-10 Tbsp Pepper
1 Tomato
7-10 Tbsp colourful pepper
7-10 Tbsp Basil

Directions

1
Peel and finely chop the onion. Grate the parmesan. Dice Fontina, Gorgonzola and Bel Paese. Clean and halve the mushrooms. Roast sunflower seeds in a pan without fat. Cook the pasta in boiling salted water for about 10 minutes. Drain and quench briefly.
2
In the meantime heat oil in a pan, fry onion and mushrooms, add cream and stock. Bring to the boil and add cheese while stirring. Season the sauce with salt and pepper and simmer at low heat stirring several times. In the meantime clean, wash, quarter, seed and finely dice the tomato. Arrange noodles and sauce on a plate. Sprinkle with diced tomatoes, sunflower seeds and pepper. Serve garnished with basil as desired