Noodles with vegetables in creamy sauce
Pasta is one of the foods that gives the most play in the kitchen. If you like to make it at home or if you buy fresh or dry pasta, you will agree with me that just sautéed with a little oil and laminated garlic, they will dress up your food wonderfully. But if you want an overwhelming success, with this recipe for noodles with vegetables in creamy sauce they will make you the wave .
This one today is a different dish and full of nuances , both flavor, aromas and textures. Each vegetable in the recipe provides its particular point, from the crunchy broccoli to the softest zucchini. The union of butter with cream and cheese, gives smoothness and creaminess to a sauce that is spectacular.
All the ingredients, in perfect conjunction, will make these noodles with vegetables in creamy sauce one of your regular pasta dishes. Here's the recipe.
Ingredients (for 4 servings)
- 350 gr of noodles or spaghetti (about 80-100 g per person)
- 1 medium red bell pepper
- 1 medium zucchini
- 1 red onion
- 1 red tomato (2 if they are small)
- 1 small broccoli
- 60 g butter cut into cubes
- 200 ml of cooking cream
- Olive oil
- White wine or apple cider vinegar or wine vinegar
- Salt
- Pepper
- Parmesan or peccorino cheese
- oregano or thyme
Preparation
- Prepare the vegetables. Wash the red pepper and zucchini and cut them into julienne strips, about 4-5 cm long, as seen in the video. Cut the onion in half and cut it also in juliana. reserve them.
- Separate the florets from the broccoli and reserve. If they are very large, cut them in half or into 4 pieces, lengthwise.
- Heat a jet of olive oil (about 3 or 4 tablespoons) in a stainless steel pan and, when it is very hot, add the vegetables and sauté them to brown them.
- Meanwhile, cook the pasta and, when it is done, set it aside. Save some of the cooking water.
- When they are done, pour a stream of white wine (you can also use wine or apple cider vinegar) and move the pan in circles, gently, so that the juices mix.
- Add most of the diced butter (reserving a small part) and continue stirring in the same way until it has melted.
- At this point, add the liquid cream and gently swirl the pan to mix the juices with the cream. Season with freshly ground black pepper and salt to taste, and with a little oregano or thyme and allow to reduce slightly, to concentrate the flavors.
- Add the butter and a splash of wine and mix the sauce by moving the pan with a little brio.
- Put the noodles (cooked al dente) in the pan and stir with fine tongs or Japanese chopsticks so that it mixes with the vegetables and sauce.
- Add a little of the water from cooking the noodles and stir well so that it mixes with the sauce.
- Before turning off the heat, grate the Parmesan or Pecorino cheese over the pasta or sprinkle a good handful of grated cheese
- Distribute the pasta with vegetables on each plate, grate a little more cheese and serve hot. Enjoy!
De Buyer Prim Appety Stainless Steel Frying Pan
Grades
- When you have the hot oil, you can add a couple of sliced or minced garlic cloves before adding the vegetables, the garlic flavor suits the pasta very well.
- You can use the vegetables you want (such as mushrooms, they look great, or green beans), the ones you like the most, or take advantage of those that are in season. The only thing you have to keep in mind is to cut them as evenly as possible. This way they will cook evenly.
- The amount of butter is indicative and fully adjustable to your liking. But its use is interesting to achieve the creaminess of the sauce.
- The recipe is with noodles, but, as with the vegetables, you can use the long pasta that you like best. You can also make it with macaroni or spirals, for example.
- You can use dried or fresh, homemade or store-bought pasta. Obviously, with fresh homemade pasta, the recipe will be excellent! Here you can see how to make fresh pasta at home.
Acknowledgments: Thanks to Cottonbro Studios for these wonderful videos!
