Summary

Ingredients

• 200 g crayfish
• 600 g taliatelle, fresh or homemade
• 15 cocktail tomatoes
• 6 shallot (s)
• 2 cloves garlic
• 250 ml heavy cream, light (7%)
• 100 ml vegetable stock
• 200 ml white wine, dry
• 1 tablespoon tomato paste
• 2 tablespoon cream cheese, lighter
• 1 tablespoon vegetable margarine
• 2 teaspoons lemon juice
• Sea salt and pepper
• 3 handfuls rocket
• 60 g parmesan cheese

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Instructions

1. Put the crayfish in a colander and rinse with clean water. Drain in the sink. Finely chop the onion and garlic and halve the cocktail tomatoes. Heat the oven or the warming compartment to approx. 50 - 60 degrees.
2. In a high pan (important, the pasta will have to be added later), lightly fry the crayfish in a little margarine. Place on a plate and season with a little sea salt and freshly ground pepper. Now put the plate warm in the oven.
3. Put the rest of the margarine in the pan you just used. Sweat the onions and garlic in it until translucent. Put half of the tomatoes in the pan, sauté lightly. Now deglaze with the white wine and reduce with half of the vegetable stock. Add the tomato paste.
4. Stir in the cream cheese until the sauce is smooth. Add the remaining tomatoes and reduce the heat. Now the cream comes in, reduce a little again. Season with lemon juice, salt and pepper. Adjust the consistency as desired with the remaining vegetable stock. Add the crayfish again and stir well.
5. Cook the fresh tagliatelle according to the instructions on the package. Drain the tagliatelle in a colander and do not quench. Immediately add to the sauce in the deep pan. Mix everything well. When serving, sprinkle with a little parmesan and garnish with the rocket.