Tagliatelle with Vegetables and Cream Sauce
Tagliatelle with vegetables and cream sauce is a recipe featuring fresh ingredients from the creamy sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g broccoli
- 2 red bell peppers
- 200 g white asparagus
- 200 g green asparagus
- 200 g small chanterelles
- 2 tbsp olive oil
- Salt
- black pepper (freshly ground)
- 200 ml vegetable broth
- 200 g heavy cream
- 250 g tagliatelle
- 2 tbsp chopped parsley
- 1 tbsp Lemon Juice
- 0.5 tsp sharp mustard
Instructions
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1.
Clean and wash the broccoli, then cut into small florets. Peel the thick stems and chop them finely. Wash, trim, halve, seed, remove all white membranes from the bell pepper, and cut into bite-sized pieces.
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2.
Wash the asparagus and trim off the dry lower ends. For green asparagus, peel the lower third; for white asparagus, peel thoroughly. Cut everything into 1 cm thick diagonal slices.
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3.
Clean the chanterelles, wipe them with kitchen paper, and split larger ones.
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4.
Heat olive oil in a large pan. Sauté broccoli, bell pepper, and asparagus. Season with salt and pepper. Then pour in vegetable broth and cream, cover, and cook for about 5 minutes. Add the chanterelles and cook another 5 minutes; if needed, add more broth.
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5.
Cook the tagliatelle in plenty of boiling salted water until al dente.
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6.
Drain the pasta, let it drain, then mix with the vegetables and parsley. Season with lemon juice, mustard, salt, and pepper before serving.
