Pasta Vitello Tonnato
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g tuna, in its own juice (drained weiht)
- 1 lemon (s)
- 150 ml vegetable stock
- 200 g cream cheese
- 6 tablespoon crème fraîche
- 300 g veal schnitzel
- 1 tablespoon olive oil
- Salt pepper
- Capers, from the jar
- 500 g pasta, dry
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Drain the tuna. Squeeze the lemon and puree the tuna with 1 teaspoon of lemon juice, vegetable stock, cream cheese and crème fraiche. Season with salt and pepper, add 2 teaspoons of capers if you like.
- Pat the veal schnitzel dry, cut into strips and season with salt and pepper.
- Cook the pasta in salted water until al dente.
- Heat the oil in a saucepan, fry the veal strips in it for about 3 minutes. Season with salt and pepper, add the tuna sauce and heat briefly. Add the cooked noodles to the sauce and stir everything together.
- Arrange and refine with freshly grated Parmesan.
- With low-fat cream cheese and cream, casual ww-suitable.
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