Tagliatelle with vegetable-cheese sauce

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2

1 red onion

1 red pepper

half a leek

1 spring onion

150 g of Pecorino cheese

1/8 liter of white wine

1/8 liter of cream

a hand full of dill and parsley

1/2 pack of Tagliatelle

some olive oil

salt and pepper


  • Bring salted water to boil. Cook the Tagliatelle until al dente.
  • Cut the carrot, zucchini and paprika into stripes. Cube the onion, cut the spring onion and the leek.
  • Add oil to a deep frying pan and fry the onion and the carrot for about 5 minutes. Then add the other vegetables and fry those for a few minutes.
  • Add the white wine and let it boil a bit. Then add the cream. Reduce the liquid a bit then add the cheese. This should result in a thick creamy sauce.
  • Season with chopped dill, parsley, salt and pepper. Serve with the Tagliatelle.

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