Pasta with Ticino Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the spice mix:
- 1 medium onion (s)
- 1 pinch (s) sugar, large
- 2 teaspoons garlic granules
- 2 teaspoons rosemary
- 2 teaspoons basil
- 2 teaspoons oregano
- 2 teaspoons marjoram
- 2 teaspoons glutamate
- 2 teaspoons paprika powder, noble sweet
For the sauce:
- salt and pepper
- some parsley, fresh or frozen
- 100 g cream cheese, possibly lactose-free
- 150 g sour cream, possibly lactose-free
- 100 g sweet cream, possibly lactose-free
- some coconut oil
Also:
- 250 g pasta, possibly luten-free
- some oil, neutral
- a bit salt
Print Recipe
Pin Recipe Instructions
- Mix the spices in a small bowl or something similar.
- Cut the onion into fine cubes. Then put the pasta on top with salted water as usual. I always like to add a drop of oil to the cooking water, because then the pasta does not stick and the cooking water does not boil over.
- Melt the coconut oil in a saucepan and sweat the onions until translucent, but be careful not to brown them, which can happen very quickly.
- Then add the finished spice mixture and sauté briefly. Now first add the cream cheese and mix with the onions and the spice mixture. Then stir in the sour cream and cream.
- Simmer everything a little while stirring occasionally and season with salt and pepper.
- The sauce can also be mixed with the o. G. Spices can be seasoned. Arrange the sauce with the pasta on plates and sprinkle with some fresh or frozen parsley.
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