Tagliatelle with turkey strips and mascarpone sauce

Name: Tagliatelle with turkey strips and mascarpone sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Turkey escalope; 2 Carrots; 1 Onion; 200 g cherry tomatoes; 6 Stem(s) Basil; 100 g Arugula; 50 g Parmesan (piece); 400 g ribbon noodles; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 200 ml dry white wine; 1 TEASPOON Vegetable broth (instant); 150 g Mascarpone

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Turkey escalope
2 Carrots
1 Onion
200 g cherry tomatoes
6 Stem(s) Basil
100 g Arugula
50 g Parmesan (piece)
400 g ribbon noodles
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
200 ml dry white wine
1 TEASPOON Vegetable broth (instant)
150 g Mascarpone

Directions

1
Wash the meat, dab dry and cut into strips. Peel and wash carrots and cut them into sticks. Peel and finely chop the onion. Wash and halve the tomatoes. Wash basil, shake dry, dab off leaves and chop.
2
Clean, wash, shake dry and possibly chop the arugula smaller. Chop the parmesan into shavings.
3
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
Heat 1 tablespoon of oil in a large frying pan. Brown the meat in it for 3-4 minutes. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Stir-fry the onion, carrots and tomatoes for about 5 minutes.
5
Pour wine and 1⁄4 l water with broth, simmer for about 5 minutes Stir in mascarpone, bring to the boil briefly. Season to taste with salt and pepper.
6
Heat the meat in the sauce and stir in the basil. Drain the pasta and put it back into the pot. Mix with sauce and rocket salad and serve. Sprinkle with parmesan.