Macaroni with Cream Walnut Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Pasta, macaroni |
| 1 | l | KNORR Chicken Bouillon or Vegetable Bouillon |
| 250 | ml | Knorr Cuisine Cooking Cream |
| 25 | g | KNORR Garlic |
| KNORR Roux Brown | ||
| 1 | pc | Onion, Medium, Finely Diced |
| 200 | g | Walnuts, Crushed, Toasted , or nuts of your choice |
| 200 | ml | Wine, white , Dry |
| 50 | g | Butter |
| Basil Leaf |
Preparation
1. Sweat off the onions with the garlic paste.
2. De glace with white wine.
3. Pour in the bouillon and bring to the boil.
4. Bring to the required consistency with roux blanc.
5. Finish the sauce with cooking cream.
6. Cook the pasta as directed.
7. Drain off and toss in a little butter.
8. Add the nuts to the sauce at the last minute.
9. Pour over the pasta and mix through.
10. Serve with grated parmesan cheese garnished with a basil leaf.
