Tagliatelle Pasta W/Gorgonzola Cream Sauce

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* Exported from MasterCook Buster *

 

Tagliatelle Pasta W/Gorgonzola Cream Sauce

 

Recipe By : " Vegetarian Pasta " by Rose Elliot, Random House, 1997

Serving Size : 4 Preparation Time :

Categories : Pasta Cookbook

Vegetarian Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces tagliatelle shaped pasta*

salt

4 ounces gorgonzola cheese -- diced

1 tablespoon olive oil -- optional

freshly ground black pepper

***CREAM SAUCE***

teaspoon butter

1 onion -- peeled and chopped

2 cloves garlic -- peeled and crushed

1 1/4 cups cream -- light, heavy

OR soy cream

salt and freshly ground pepper

freshly grated nutmeg

 

(My guess is that any pasta shape works...tagliatelle looks like plain old

fetticine noodles to me -- from the pictures in the book, I mean.)

 

1. Fill a large saucepan with 4 quarts of water and bring to boil over high

heat for the pasta.

 

2. When the water boils, add the pasta along with a tablespoon of salt and

give the pasta a quick stir. Briefly put the lid on until it starts to lift,

showing that the water has come back to a boil, then let the pasta bubble away,

uncovered, for about 8 minutes, or until it is tender but still has some bite

to it.

 

3. Heat the cream sauce through gently. (Directions for cream sauce are

below.) Just before the pasta is ready, remove the sauce from the heat and add

the Gorgonzola, so that it begins to melt.

 

4. Drain the pasta by tipping it all into a colander placed in the sink, then

put it back into the still-warm pan. Either add the olive oil to the pasta,

serve it on warm plates and spoon the sauce on top; OR, add the sauce directly

to the pasta, toss gently and serve on warm plates. Grind some black pepper

coarsely over the top and serve at once.

 

Directions are cream sauce:

 

1. Melt the butter in a small saucepan, then add the onion. Cover and cook

gently for 10 minutes, until tender but not brown.

 

2. Add garlic to the onion and cook for a minute or two longer. Stir in the

cream and leave the mixture to simmer gently for about 10 minutes, until the

cream has reduced a bit and thickened.

 

3. Season with salt, pepper, and nutmeg and keep on one side until the pasta

is done.

 

Cookbook: " Vegetarian Pasta " by Rose Elliot, Random House, 1997. ISBN:

0-679-77826-8. > From the cookbook collection of Brenda Adams

<adamsfmle; posted Veg-Recipes 3/99.

 

 

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