Alfredo pasta with sautéed vegetables

P TES ALFREDO AND SAUTÉED VEGETABLES

Portions : 4 - Preparation : 15 minutes - Cooking time : about 60 minutes

Ingredients

  • 4 portions tagliatelle or fettuccine cooked al dente
  • 30 ml (2 tablespoons) Knorr vegetable stock concentrate
  • 1 whole head of garlic
  • 30 ml (2 tbsp) olive oil
  • 500 ml (2 cups) 15% cooking cream
  • 125 ml (1/2 cup) grated Parmesan cheese
  • salt and pepper to taste

Sautéed vegetables

  • 1 onion, thinly sliced
  • 250 ml (1 cup) red bell pepper, julienned
  • 60 ml (4 tbsp.) olive oil
  • 250 ml (1 cup) frozen peas
  • 60 ml (4 tbsp.) white balsamic vinegar
  • salt and pepper to taste

Preparation

  1. Preheat oven, rack in center, to 180°C (350°F).
  2. Using a knife, slice off the top of the garlic head.
  3. Pour the olive oil over the garlic head, wrap in aluminum foil, place in an ovenproof bowl and bake for 45 minutes.
  4. Remove the garlic cloves from their skins and set aside.
  5. In a hot pan, add the cream, 3 roasted garlic cloves and Knorr stock concentrate to the vegetables and simmer for a few minutes. Check seasoning.
  6. Add the cooked pasta and Parmesan and coat with the sauce.
  7. In another hot pan, sauté the onion and bell pepper in a little olive oil for 2-3 minutes.
  8. Add the peas and balsamic vinegar and cook for a further 2 minutes. Check seasoning.
  9. Garnish plates with pasta, then add a few sautéed vegetables.

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