Spaghetti with two sauces
easy
60 mins
60 mins
Ingredients
- 1 Onion
- 2 TABLESPOONS Oil
- some stem(s) Thyme and oregano
- 4 leaves Sage
- 2 packages (200 g each) Cream
- 4 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Tomato
- 1 collar Basil
- 3 Shallots
- 1-2 Garlic cloves
- 150 g Mushrooms
- 3 TABLESPOONS Olive oil
- 125 g Blue cheese (e.g. Cambozola)
- 250 g Mascarpone
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 100 g Italian mortadella in thin slices
- 750 g Spaghetti Noodles
Directions
- 1
For the herb sauce, peel and finely dice the onion. Fry in hot oil. Rinse thyme, oregano and sage cold, dab dry and chop. Add to the onion and fry briefly.
- 2
Add cream and heat while stirring. Melt the cheese in it. Season sauce with salt and pepper. Scald the tomato, skin, quarter and remove seeds. Cut the flesh into cubes. Cut basil leaves into strips.
- 3
Add both to the sauce just before serving. For the cheese sauce, peel and chop the shallots and garlic. Clean, wash, dab dry and slice the mushrooms. Fry them in two tablespoons of hot olive oil until golden brown.
- 4
Remove from the pan. Heat the remaining oil. Sauté onion and garlic in it. Dice cheese and add. Stir in mascarpone and heat. Season sauce with salt and pepper. Cut mortadella into strips and add to the sauce with the mushrooms.
- 5
Cook the noodles in fizzy boiling salted water for about 10 minutes. Drain and rinse with cold water. Serve with the sauces. Garnish with fresh herbs as desired.
Nutrition Facts
1030 kcal
93 g
59 g
29 g
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