Tagliatelle with Vegetable Cheese Sauce
Tagliatelle in a sauce of bell pepper, zucchini and parsnip with sour cream and mild Gouda.
Ingredients12
- tagliatelle140g
- salt1 TL
- onion1 Stück
- red bell pepper½ Stück
- zucchini1 Stück
- parsnips100g
- oil1 EL
- sour cream100g
- milk2 EL
- black pepper1 Prise
- young Gouda60g
- chives½ Bund
Instructions
- 1
Cook the noodles in plenty of boiling salted water according to package directions until al dente.
- 2
Peel and dice the onion. Seed the bell pepper, trim the zucchini and peel the parsnips. Dice all three vegetables.
- 3
Heat the oil in a pan and sauté the onion until translucent. Add the pepper, zucchini and parsnip and cook about 3 minutes over low heat. Stir in the sour cream and milk, bring briefly to a boil and season with salt and a little pepper.
- 4
Coarsely grate the Gouda and fold it into the sauce until melted. Wash the chives, shake dry, cut into fine rings and stir in.
- 5
Drain the noodles, let them drip dry and fold them into the sauce in the pan. Serve on two plates.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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