Tagliatelle with vegetable sauce

Name: Tagliatelle with vegetable sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 small onions (50 g each); 1-2 Garlic cloves; 1 (approx. 200 g) Courgette; 2 yellow pepper (à approx. 225 g); 3 Tomatoes (about 125 g each); 300 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 500 ml Vegetable broth (instant); 4 tablespoons (15 g each) Cream cheese with buttermilk (8 % fat); 1 tablespoon (16 g) Tomato paste; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp Thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 small onions (50 g each)
1-2 Garlic cloves
1 (approx. 200 g) Courgette
2 yellow pepper (à approx. 225 g)
3 Tomatoes (about 125 g each)
300 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
500 ml Vegetable broth (instant)
4 tablespoons (15 g each) Cream cheese with buttermilk (8 % fat)
1 tablespoon (16 g) Tomato paste
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
1 tablespoon (10 g) Cornstarch
7-10 Tbsp Thyme

Directions

1
Peel onions and garlic. Finely chop the garlic. Cut onions into slices. Clean, wash and chop the zucchini. Quarter peppers, remove seeds, wash and cut into pieces.
2
Wash, clean and slice the tomatoes. Cook the pasta in plenty of boiling salted water for about 10 minutes. In the meantime heat oil in a pan. Fry onions and garlic for about 5 minutes.
3
Add the zucchini, peppers and tomatoes and fry briefly. Deglaze with vegetable stock and bring to the boil. Stir in cream cheese and tomato paste and cook over medium heat for about 5 minutes. Season with salt, pepper and herbs.
4
Stir starch with 1 tablespoon of water until smooth, thicken sauce with it. Bring to the boil again and cook for about 2 minutes. In the meantime drain the noodles and let them drain. Arrange noodles and sauce on plates and garnish with thyme leaves.