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🍽️ Vegetable Tagliatelle with Goat Cheese Cream Sauce

330 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 3 zucchini
• 1 garlic clove
• 2 sprigs thyme
• 4 tbsp walnut kernels
• 2 tbsp olive oil
• 100 ml vegetable broth
• salt
• pepper
• 150 g crème fraîche
• 150 g goat cheese spread
• 2 tbsp lemon juice

Instructions

1. 1. Wash the cucumber and the zucchini thoroughly.
2. 2. Cut both vegetables in half lengthwise.
3. 3. Remove the core from the halves.
4. 4. Use a vegetable peeler to shave off long, thin strips from the cucumber and the zucchini.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Wash the thyme sprigs.
8. 8. Shake them dry.
9. 9. Pluck the small thyme leaves off the stems.
10. 10. Chop the walnuts coarsely.
11. 11. Heat the oil in a large pan.
12. 12. Add the chopped garlic to the hot pan.
13. 13. Sauté the garlic for two minutes over medium heat.
14. 14. Add the zucchini strips to the pan.
15. 15. Sauté the zucchini for three minutes.
16. 16. Pour the broth into the pan.
17. 17. Season the mixture with salt and pepper.
18. 18. Let the sauce simmer for two minutes.
19. 19. Stir the crème fraîche into the sauce.
20. 20. Stir the goat cheese cream into the sauce.
21. 21. Let the sauce reduce for three to four minutes over medium heat.
22. 22. Add the cucumber strips to the sauce.
23. 23. Add the thyme leaves to the sauce.
24. 24. Finish seasoning the sauce with lemon juice.
25. 25. Plate the tagliatelle with the sauce.
26. 26. Sprinkle the dish with the chopped walnuts.

Nutrition per serving

• kcal: 330
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 12 g