Summary

Ingredients

• 12 tablespoon vegetable broth
• 300 ml whipped cream
• 200 g Goronzola or Emmentaler
• 400 g pasta (taliatelle)
• salt
• 60 g walnuts
• 4 tablespoon basil

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Instructions

1. Cook the tagliatelle in plenty of boiling salted water according to the instructions on the packet.
2. Bring the vegetable stock and whipped cream to the boil and simmer uncovered over high heat for 2 minutes. Debark the Gorgonzola, dice finely and add. Melt over medium heat.
3. Roughly chop the walnuts and roast them in a pan without oil.
4. Drain the pasta, collect some pasta water. Mix the pasta into the sauce, mix with a little pasta water to make it smoother.
5. Serve sprinkled with the roughly torn basil and walnuts.