🍝 Pasta with creamy green vegetable sauce

Name: Pasta with creamy green vegetable sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g narrow ribbon pasta (e.g. Fettuccine); Salt; 150 g broccoli florets; 150 g celery stalks; 150 g yellow bell peppers; 150 g green peas; 1 clove garlic; 1 tbsp butter; 2 tbsp freshly chopped herbs (e.g. basil, chervil, parsley, chives, tarragon, etc.); 300 ml whipping cream; 100 ml vegetable broth; Pepper (from the mill); 1 dash lemon juice; 2 tbsp toasted pine nuts; Basil (for garnish)

707 kcal · 30 min · 4 servings

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Ingredients

400 g narrow ribbon pasta (e.g. Fettuccine)
Salt
150 g broccoli florets
150 g celery stalks
150 g yellow bell peppers
150 g green peas
1 clove garlic
1 tbsp butter
2 tbsp freshly chopped herbs (e.g. basil, chervil, parsley, chives, tarragon, etc.)
300 ml whipping cream
100 ml vegetable broth
Pepper (from the mill)
1 dash lemon juice
2 tbsp toasted pine nuts
Basil (for garnish)

Instructions

1. Bring a large pot of water to a boil and add some salt.
2. Cook the pasta in this salted water until it is al dente (firm to the bite).
3. Wash the vegetables thoroughly and remove any tough stems or ends.
4. Cut the vegetables into small, bite-sized pieces.
5. Add the broccoli to the boiling salted water and cook it for about 6 minutes.
6. Add the celery and peppers to the boiling water and cook them for about 4 minutes.
7. Add the peas to the boiling water and cook them for about 3 minutes.
8. Drain all the vegetables and let them drain well.
9. Peel the garlic cloves and chop them very finely.
10. Melt the butter in a pot over medium heat.
11. Add the chopped garlic to the butter and sauté briefly until soft and fragrant (translucent).
12. Pour the cream and the broth into the pot.
13. Stir the fresh herbs into the sauce.
14. Season the sauce with salt and pepper to taste.
15. Add a splash of lemon juice to brighten the sauce.
16. Let the sauce simmer over medium heat for about 5 minutes until it thickens slightly.
17. Whip the sauce briefly with a hand blender to make it creamy.
18. Drain the cooked pasta and let it drain.
19. Warm the serving plates.
20. Roll the pasta into small nests and place them in the center of the plates.
21. Arrange the prepared vegetables around the pasta on the plates.
22. Drizzle the warm sauce over the pasta and vegetables.
23. Sprinkle pine nuts over the dish.
24. Garnish the dish with fresh basil leaves and serve immediately.

Nutrition per serving

kcal: 707
Protein: 21 g · Fett/Fat: 32 g · Carbs: 82 g