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🍝 Schwarzwurzelragout with Pasta

661 kcal · 30 min · 4 servings

Ingredients

• asparagus, from the jar 500 g
• onions, yellow 1 pc.
• parsley, fresh 20 g
• salt pinch
• butter 3 tbsp
• wheat flour, type 405 2 tbsp
• white wine, dry 100 ml
• whipping cream 200 ml
• milk 200 ml
• tagliatelle, fresh 800 g
• pepper, black ground pinch

Instructions

1. 1. Place the asparagus in a colander to drain. Halve the onions, peel them, and dice them finely. Wash the parsley, pat it dry, pluck the leaves from the stems, and chop them finely. Cut the asparagus into pieces of about 2 cm.
2. 2. Melt the butter in a pot over medium heat and sweat the onions in it for about 2 minutes until translucent. Then dust with flour and cook for another 1 minute. Deglaze with white wine and mix well. Then add the cream and milk and let the whole thing simmer for about 2 minutes.
3. 3. Bring about 5 liters of salted water to a boil in a large pot. Add the pasta to the boiling water and cook al dente for about 4 minutes. Then add the asparagus to the sauce and season with salt and pepper.
4. 4. Drain the pasta in a colander and plate it. Pour the sauce over the pasta and garnish with the chopped parsley. Enjoy your meal!

Nutrition per serving

• kcal: 661
• Protein: 21 g · Fett/Fat: 30 g · Carbs: 66 g