Coloured nests of noodles

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Tomatoes
  • 1 collar Spring onions
  • 7-10 Tbsp Salt
  • 400 g ribbon noodles
  • 1 tsp (5 g) Butter or margarine
  • 200 g Whipped cream
  • 200 ml Vegetable broth (instant)
  • 50 g grated parmesan cheese
  • 2 TABLESPOONS sauce thickener
  • 7-10 Tbsp white pepper
  • 50 g Sunflower seeds
  • 7-10 Tbsp Basil
  • 7-10 Tbsp Grease

Directions

  1. 1

    Clean the tomatoes, carve them crosswise, blanch hot and peel. Seed the tomatoes and cut them into small cubes. Clean and wash spring onions and cut the green into thin rings, dice the rest. Cook the pasta in boiling salted water for about 10 minutes. Heat the fat.

  2. 2

    Sauté the spring onion rings and take out half. Sauté diced spring onions until translucent, deglaze with cream and stock and bring to the boil. Stir in cheese. Add sauce thickener, bring to the boil and stir in half of the tomato cubes. Season to taste with salt and pepper. Drain the pasta, form nests with a fork and place in a large greased casserole dish. Spread the remaining diced tomatoes and spring onion rings on the noodles. Pour sauce over them and sprinkle with sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes.

  3. 3

    Season to taste with salt and pepper. Drain the pasta, form nests with a fork and place in a large greased casserole dish. Spread the remaining diced tomatoes and spring onion rings on the noodles. Pour sauce over them and sprinkle with sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Garnish with basil

Nutrition Facts

KCAL
700 kcal
CARBS
87 g
FATS
28 g
PROTEINS
23 g

Categories & Tags

Main DishesvegetarianPasta