Vegetarian pasta with shallots
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
Ingredients · Servings 4
- 400 g mafaldine (or other ribbon pasta)
- 12 shallots
- 2 cloves of garlic
- 2 tbsp balsamic vinegar
- 50 g pine nuts
- 1 sprig of fresh sage (+ extra for garnish)
- Salt and pepper
- Olive oil and butter
Method
- Toast the pine nuts in a dry frying pan until they turn brown. Set them aside.
- Cut the shallots into wedges. And the garlic into thin slices. Put 2 tablespoons of olive oil in a frying pan and add the shallots and garlic slices. Cook the shallots for 5-6 minutes over low heat. Add the sage and some butter and cook for another 3 minutes. Add the balsamic vinegar and let it reduce over low heat.
- Cook the mafaldine pasta in plenty of salted water until al dente.
- Remove the pasta from the pan and add it to the shallots. Toss well and season to taste with salt and pepper. Optionally, garnish the vegetarian pasta with some fresh sage and the roasted pine nuts.
