Vegetable pasta nests with gorgonzola sauce

Name: Vegetable pasta nests with gorgonzola sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Carrots; 1 (approx. 200 g) Courgette; 7-10 Tbsp Salt; 300 g ribbon noodles (e.g. pappardelle, 10 cm wide); 350 ml Vegetable broth; 1/2 (100 ml) Cup of whipped cream; 150 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 20 g Walnuts; 3 Stem(s) Thyme; 7-10 Tbsp flat parsley, thyme and walnuts

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Carrots
1 (approx. 200 g) Courgette
7-10 Tbsp Salt
300 g ribbon noodles (e.g. pappardelle, 10 cm wide)
350 ml Vegetable broth
1/2 (100 ml) Cup of whipped cream
150 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
20 g Walnuts
3 Stem(s) Thyme
7-10 Tbsp flat parsley, thyme and walnuts

Directions

1
Peel carrots. Clean and wash the zucchini. Cut both lengthwise into thin slices and halve lengthwise. Cook the carrot strips in boiling salted water for four to five minutes. Add the courgette strips one minute before the end of the cooking time and cook.
2
Drain. At the same time cook the pasta in boiling salted water for five minutes. Quench cold. Meanwhile, for the sauce, pour the stock and cream into a pot and bring to the boil. Add gorgonzola and melt while stirring. Bind with sauce thickener and season with salt and pepper. Mix pasta and vegetable strips and form nests with the help of a fork. Arrange on plates together with the sauce. Chop the walnuts, pluck the thyme leaves from the stalks and sprinkle both over the sauce.
3
Add gorgonzola and melt while stirring. Bind with sauce thickener and season with salt and pepper. Mix pasta and vegetable strips and form nests with the help of a fork. Arrange on plates together with the sauce. Chop the walnuts, pluck the thyme leaves from the stalks and sprinkle both over the sauce. Serve garnished with parsley, thyme and walnuts