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🍝 Creamy Wild Garlic Pasta

962 kcal · 30 min · 4 servings

Ingredients

• wild garlic 30 g
• Parmesan 60 g
• shallots 2 pcs.
• butter 20 g
• wheat flour, Type 405 20 g
• dry white wine 50 ml
• cream cheese, plain 150 g
• milk 250 ml
• salt pinch
• fresh tagliatelle 800 g
• lemons 1 pcs.
• pepper, black ground pinch

Instructions

1. 1. Wash the wild garlic thoroughly and shake it dry.
2. 2. Cut the Parmesan into small pieces.
3. 3. Peel the shallots and cut them in half.
4. 4. Place the Parmesan pieces into the mixing container.
5. 5. Insert the measuring cup and chop the cheese for 10 seconds on speed 10.
6. 6. Transfer the chopped Parmesan into a bowl and set it aside.
7. 7. Add the halved shallots and the wild garlic to the mixing container.
8. 8. Chop the vegetables for 4 seconds on speed 8.
9. 9. Use a spatula to push the ingredients down from the inner wall.
10. 10. Add the butter and sauté the mixture for 2 minutes on the sauté setting.
11. 11. Add the flour and cook it for 2 minutes at 100 degrees on speed 1/100.
12. 12. Add the white wine, cream cheese, and milk.
13. 13. Let the sauce simmer for 10 minutes at 90 degrees on speed 1.
14. 14. Bring about 5 liters of salted water to a boil in a pot.
15. 15. Cook the tagliatelle for about 3 minutes until al dente.
16. 16. Drain the pasta in a colander.
17. 17. Cut the lemon in half and squeeze out the juice.
18. 18. Season the wild garlic sauce with salt, pepper, and the lemon juice.
19. 19. Plate the wild garlic pasta.
20. 20. Sprinkle the pasta with the prepared Parmesan and serve.

Nutrition per serving

• kcal: 962
• Protein: 33 g · Fett/Fat: 48 g · Carbs: 98 g