Bolognese pasta, carbonara, arrabiata or even lasagna, pasta is definitely the dish you could not live without. With all these variations, they always find a way to surprise in flavor. This time, we're off on a culinary journey to Italy with Cyril Lignac . The chef offers us his special recipe for vegetable linguine bolognese , to say the least disorienting. If his version of pasta bolognese is ultra simple to make , it promises an exceptional taste journey. Here we go, tutto in cucina as our neighbors would say.
What could be better than a nice and good plate of super comforting pasta after a long day. Winter or summer, we are ready to taste them. What makes us love them more is that our children love them too. As a result, we can very simply seduce the stomach of the whole little family. And with this recipe, it's a feast.
Ingredients for 4 people:
Utensils:
If this recipe promises to transport you straight to the streets of Bologna, it also ensures you maximum flavor in minimum time.
Steps of the recipe:
1: in a saucepan, mix the broth with the tomato sauce and the basil, bring to the boil for a few minutes then lower the heat.
2: in another large pot of boiling salted water, put the linguine and cook for 6 minutes.
3: in a sauté pan, pour a drop of olive oil, sauté the onions with the garlic.
4: add the celery and the carrot, continue cooking for 3 minutes over medium heat, pour in the pumpkin, salt, cook for a few minutes then pour in the stock, cook for 5 minutes over simmering heat.
5: when the pasta is cooked, drain it with tongs, keeping the cooking water, place it in a sauté pan with tomato broth and continue cooking for 5 to 6 minutes.
6: serve the pasta in a dish using tongs and a ladle, place the vegetable sauce on it, add the tomato cubes at the last moment.
7: Place the burrata cut in half.
Buon appetito!
