Vegetable tagliatelle with mushrooms and nuts

Name: vegetable tagliatelle with mushrooms and nuts
Total time: 25 min
Yield: 3
Ingredients: 50 gram walnut; 250 gram zucchini; 250 gram winter carrot; 2 tablespoon lemon juice; 3 tablespoon olive oil; 250 gram mixed mushroom; 2 clove garlic; mespoint cayenne pepper; 3 spring / forest onion; 150 milliliters White wine; 200 milliliters demi crème fraîche; 500 milliliters vegetable stock; 500 milliliters herbal broth; 100 gram Parmesan cheese

Ingredients

50 gram walnut
250 gram zucchini
250 gram winter carrot
2 tablespoon lemon juice
3 tablespoon olive oil
250 gram mixed mushroom
2 clove garlic

Mespoint cayenne pepper
3 spring / forest onion
150 milliliters White wine
200 milliliters demi crème fraîche
500 milliliters vegetable stock
500 milliliters herbal broth
100 gram Parmesan cheese

Directions

Roast the walnuts in a hot frying pan and set aside.
Scrape the zucchini and carrot into thin, long ribbons and drizzle with lemon juice.
Heat the olive oil and fry the mushrooms with the garlic and cayenne pepper for about 3 minutes.
Scoop the spring onions and extinguish with the white wine.
Mix in the crème fraîche and heat without boiling.
Meanwhile, cook the zucchini and carrot ribbons in the broth for about 2 minutes and drain.
Divide the vegetable tagliatelle over (deep) plates. Spoon the mushroom sauce over it, sprinkle with the walnuts and scrape curls of cheese over it.