Noodles with broccoli-schnitzel cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 75 g ribbon noodles
- 7-10 Tbsp Salt
- 250 g Broccoli
- 1 small cutlet
- 1 small onion
- 1 TABLESPOON Oil
- 3-4 Tbsp Whipped cream
- 1 knife tip clear broth (instant)
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Pepper
- 1 TABLESPOON Pesto (from the glass)
- 1 tablespoon (20 g) Walnut kernels
- 7-10 Tbsp grated gouda cheese
Directions
- 1
Cook the pasta in plenty of salted water for about 8 minutes. Clean and wash the broccoli and divide into florets. Cover and steam in little boiling salted water for about 5 minutes. Wash the meat, dab dry and cut into cubes.
- 2
Peel and finely chop the onion. Heat the oil. Sauté the meat in it for about 3 minutes, take it out. Sauté onion in frying fat. Deglaze with 100 ml water and cream. Add meat again. Bring everything to the boil and stir in the stock.
- 3
Let simmer for about 5 minutes. Add sauce thickener and season to taste. Drain broccoli and fold in carefully. Drain the pasta. Serve with the shredded pasta. Add the pesto as a blob.
- 4
Garnish with nuts and sprinkle with cheese.
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