Tagliatelle with vegetable-cheese sauce

Ingredients

• 2 carrots
• 1 zucchini
• 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

You may like

Mini croissants stuffed with ham, cheese and bechamel sauce

Preparation

• 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.