Ribbon noodles with mascarpone cream

Name: Ribbon noodles with mascarpone cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 g Pine nuts; 1 (approx. 100 g) Onion; 2 Garlic cloves; 1 (approx. 250 g) Courgette; 100 g Sweet peas; 1 (approx. 250 g) Carrot; 200 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 20 g Butter or margarine; 1 TABLESPOON Flour; 350 ml Vegetable broth (instant); 100 g Whipped cream; 100 g Mascarpone; 50 g Parmesan cheese; 7-10 Tbsp Pepper; 1 pinch Sugar; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Basil and lemon slice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

30 g Pine nuts
1 (approx. 100 g) Onion
2 Garlic cloves
1 (approx. 250 g) Courgette
100 g Sweet peas
1 (approx. 250 g) Carrot
200 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
20 g Butter or margarine
1 TABLESPOON Flour
350 ml Vegetable broth (instant)
100 g Whipped cream
100 g Mascarpone
50 g Parmesan cheese
7-10 Tbsp Pepper
1 pinch Sugar
2-3 TEASPOONS Lemon juice
7-10 Tbsp Basil and lemon slice

Directions

1
Roast pine nuts in a pan without fat until golden brown. Remove. Peel onion and garlic and dice finely. Wash and clean the zucchini and mangetouts. Peel, clean and wash the carrot.
2
Cut the zucchini and carrot into thin strips (or peel into strips with a vegetable peeler). Cook the pasta in boiling salted water for about 10 minutes. Add sugar snap peas about 2 minutes before the end of cooking time.
3
After about 1 minute add carrot and zucchini strips. Drain the vegetable noodles and let them drain. Meanwhile heat the fat in a pan and sauté the onion and garlic. Dust with flour and sauté briefly.
4
Deglaze with broth and cream. Bring to the boil and stir in mascarpone. Season with salt, pepper, sugar and lemon juice. Serve the vegetable noodles with the sauce. Finely slice parmesan. Sprinkle with pine nuts and parmesan shavings.
5
Garnish with basil and lemon slice.