Tagliatelle with cauliflower and sage

Name: tagliatelle with cauliflower and sage
Total time: 25 min
Yield: 4
Ingredients: 1 little baking flour; 1 liter vegetable stock; 300 gram tagliatelle; 4 tablespoon olive oil; 1 onion; 2 clove garlic; 200 milliliters cooking cream; nutmeg; 10 cherry / Christmas; 6 leaf sage; 100 gram Parmesan cheese

Ingredients

1 little baking flour
1 liter vegetable stock
300 gram tagliatelle
4 tablespoon olive oil
1 onion
2 clove garlic

200 milliliters cooking cream
Nutmeg
10 cherry / Christmas
6 leaf sage
100 gram Parmesan cheese

Directions

Cook the cauliflower florets in the broth for 3-4 minutes until al dente. Drain and collect the broth. Cook the tagliatelle in the stock.
Heat 2 tablespoons of olive oil and fry the onion and garlic. Keep half of the cauliflower florets separate. Puree the rest of the cauliflower with the onion, garlic, cooking cream, a dash of broth, nutmeg and pepper.
Heat the rest of the oil and fry the to and sage. Spoon the sauce and cauliflower through the tagliatelle.
Divide the to and sage over it and sprinkle with the Parmesan cheese.