Pasta with Leek, Broccoli and Green Asparagus in White Wine and Orange Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 hrs 10 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, sort as you like
- 250 g asparaus, reen
- 1 large onion (s)
- 1 small Head broccoli
- 1 leek
- 1 ½ cup sour cream, 250 g each
- 250 ml white wine
- 150 ml orange juice with pulp
- 2 tablespoon olive oil
- 1 tablespoon basil
- 2 teaspoons vegetable stock, instant
- 2 tablespoon, leveled sugar
- salt and pepper
- 50 g pine nuts (optional)
- 300 g turkey or chicken (optional)
Print Recipe
Pin Recipe Instructions
- Finely dice the onion. Divide the broccoli into florets. Remove the hard end of the asparagus and cut the rest into thirds or quarters. Wash the leek and cut into strips (optionally cut in half beforehand).
- Put on salt water. Add the pasta as soon as it boils and also cook the broccoli for the last 5 minutes of the cooking time.
- Meanwhile, sauté the onions in the olive oil until translucent. Add the asparagus and fry it. Finally add the leek and sugar and fry briefly.
- Then deglaze the vegetables with the white wine. Add the orange juice and vegetable stock and simmer gently for 10 minutes without the lid so that it boils down a little. Then add the basil and sour cream, mix in the pasta with the broccoli and season with salt and pepper.
- Optionally, you can add fried turkey or chicken or roasted pine nuts before serving.
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