Ribbon noodles with four cheese sauce

Name: Ribbon noodles with four cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 75 g Parmesan and Gorgonzola cheese; 50 g Fontina and Bel Paese cheese or 100 g butter cheese; 250 g Mushrooms; 1 TABLESPOON Sunflower seeds; 400 g ribbon noodles; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Oil; 1/8 l Milk; 1 TEASPOON Vegetable broth; 1 medium sized tomato

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
75 g Parmesan and Gorgonzola cheese
50 g Fontina and Bel Paese cheese or 100 g butter cheese
250 g Mushrooms
1 TABLESPOON Sunflower seeds
400 g ribbon noodles
7-10 Tbsp salt, white pepper
1 TABLESPOON Oil
1/8 l Milk
1 TEASPOON Vegetable broth
1 medium sized tomato

Directions

1
Peel and chop the onion. Grate the parmesan. Dice the remaining cheese. Clean, wash and halve the mushrooms. Roast the seeds
2
Cook the ribbon noodles in plenty of boiling salted water for about 10 minutes until firm to the bite
3
Heat the oil and fry the onion and mushrooms thoroughly. Deglaze with 1/4 l water and milk, bring to the boil, stir in broth
4
Add cheese and melt while stirring. Simmer at low heat for about 2 minutes. Season sauce with salt and pepper
5
Wash, seed and dice the tomato. Drain the ribbon noodles and serve with the 4-cheese sauce. Sprinkle with tomato cubes and the sunflower seeds. Serve with a green salad
6
Drink: cool rosé wine