Summary

Ingredients

• 500 g ribbon pasta, reen
• 2 teaspoons oil
• sea-salt
• 1 zucchini, about 400 g
• 2 thick bell peppers, red
• 1 onion (s)
• 2 cloves garlic)
• 50 g butter
• 4 tablespoon flour
• 1 cup cream
• 400 ml vegetable stock
• 150 g mushroom cheese, 60-70% fat
• Pepper White
• sea-salt

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Instructions

1. Put the tagliatelle in boiling water with oil and sea salt. Cook for about 10 minutes or according to the instructions on the package. Pouring off.
2. Wash and finely dice the zucchini and peppers. Finely dice the onion and garlic cloves. Drain the butter in a non-stick pan and sauté the cloves of garlic and onion until translucent, dust with the flour and sauté while stirring. Then take the pan off the heat, deglaze with the cream and stir until smooth. Add the vegetable stock while stirring and put the pan back on the stove. Add the vegetables. Bring to the boil slowly while stirring. Roughly chop the cheese into pieces and add. Season to taste with sea salt and pepper.