Tagliatelle with broccoli & carrots

Name: Tagliatelle with broccoli & carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 400 g Carrots; 1 medium onion; 1 TEASPOON Vegetable broth; 400 g Tagliatelle (Italian ribbon noodles); 7-10 Tbsp salt, white pepper; 1 TABLESPOON butter/margarine; 1/4 l Milk; 75 g Processed cheese; 1-2 TABLESPOONS Sauce thickener; 2 TABLESPOONS Hazelnut or; 7-10 Tbsp flaked almonds

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
400 g Carrots
1 medium onion
1 TEASPOON Vegetable broth
400 g Tagliatelle (Italian ribbon noodles)
7-10 Tbsp salt, white pepper
1 TABLESPOON butter/margarine
1/4 l Milk
75 g Processed cheese
1-2 TABLESPOONS Sauce thickener
2 TABLESPOONS Hazelnut or
7-10 Tbsp flaked almonds

Directions

1
Clean and wash broccoli and cut into florets. Peel, wash and chop the carrots. Peel and finely chop the onion
2
Covered carrots and steam in 1/4 l boiling water with broth for about 10 minutes. Cook broccoli for about 7 minutes. Then drain, collect the vegetable stock
3
Cook the pasta in plenty of boiling salted water for 6-8 minutes
4
Heat the fat. Sauté the onion in it. Add milk and vegetable stock, bring to the boil. Dissolve cheese in the mixture. Thicken sauce if necessary, season to taste
5
Add the vegetables to the sauce and heat up again briefly. Roast the hazelnut leaves in a pan without fat until golden brown. Arrange everything, sprinkle with nuts
6
Are you familiar with the pasta rule "1000:100:10"? It says: When cooking pasta, for every 1 l of water you add 100 g of pasta and 10 g (1 tablespoon) of salt