Vegetable noodles in mascarpone cream

Name: Vegetable noodles in mascarpone cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium zucchini; 100 g mangetout or frozen peas; 2 large carrots; 300 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 TABLESPOONS Pine nuts; 1 medium onion; 2 Garlic cloves; 1 tablespoon (20 g) butter/margarine; 1 slightly heaped tbsp. flour; 100 ml Milk; 1-2 TEASPOONS Vegetable broth; 150-200 g Mascarpone oder Crème fraîche; 3-4 Stem(s) Basil; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp untreated lemon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium zucchini
100 g mangetout or frozen peas
2 large carrots
300 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 TABLESPOONS Pine nuts
1 medium onion
2 Garlic cloves
1 tablespoon (20 g) butter/margarine
1 slightly heaped tbsp. flour
100 ml Milk
1-2 TEASPOONS Vegetable broth
150-200 g Mascarpone oder Crème fraîche
3-4 Stem(s) Basil
2-3 TEASPOONS Lemon juice
7-10 Tbsp untreated lemon

Directions

1
Clean or peel and wash the vegetables. Cut zucchini and carrots into thin long strips with a vegetable peeler. If necessary, cut sugar snap peas into strips. Cook the pasta in plenty of boiling salted water for 8-10 minutes
2
Roast pine nuts without fat, remove. Peel and chop onion and garlic. Fry in hot fat. Briefly sweat flour in it. Stir in 1/4 l water, milk, stock and mascarpone. Bring to the boil, simmer for about 5 minutes
3
Add the vegetables to the noodles about 3 minutes before the end of the cooking time and cook. Finely slice the parmesan. Wash the basil and cut it finely except for a little bit. Stir into the sauce. Season to taste with salt, pepper, sugar and lemon juice. Drain the vegetable pasta and serve with the sauce. Sprinkle with seeds and parmesan. Garnish with lemon and rest of basil
4
Drink: white wine spritzer