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