Tagliatelle with Vegetables and Cheese Sauce
Tagliatelle with vegetables and cheese sauce from ➸ Spoonsparrow is always well received.
Ingredients
- 1 broccoli (medium)
- 12 Cherry tomatoes
- 100 g fresh mushrooms
- butter
- 125 g heavy cream
- 3 tbsp freshly grated Parmesan
- Salt
- 400 g tagliatelle
- freshly ground pepper
- freshly grated nutmeg
Instructions
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1.
Clean the mushrooms, slice thinly and sauté in a little butter over high heat until golden, season lightly, then set aside. Wash and halve the tomatoes. Trim the broccoli stalk, cut into florets, and dice the tender part; discard the woody core. Blanch the florets and diced stalk in plenty of boiling salted water for 6‑8 minutes, then drain with a slotted spoon.
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2.
Meanwhile, bring fresh water to a boil, add salt, and cook the tagliatelle al dente. In a small pan melt one tablespoon butter, pour in the cream, simmer briefly, then reduce heat and let thicken for about a minute while stirring. Season with Parmesan, pepper, nutmeg, and salt. Drain the pasta, reserving about a cup of cooking water. Toss the tagliatelle immediately with broccoli, mushrooms, tomatoes, and sauce; stir in 2‑3 tablespoons of reserved water and serve hot, topped with freshly grated Parmesan.
