Saffron noodles with courgette sauce

  • 40 minutes
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  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

500 g courgettes
1 onion
2 garlic cloves
3 tbsp olive oil
1 dl vegetable stock
250 g cherry tomatoes
150 g strong Emmentaler AOP
1 bunch flat-leaf parsley
1 bunch of basil Salt, pepper
300 g saffron or regular noodles

Star of the dish
Emmentaler AOP URTYP®

Cut the courgettes into cubes. Finely chop the onion and garlic cloves. Heat 2 tablespoons oil in a pan and sweat the courgettes, onions and garlic for 3 minutes. Pour in the stock, cook covered for 7-10 minutes until very soft .

Halve the tomatoes. Using a potato peeler shave around 50 g of cheese from the Emmentaler AOP, finely grate the remainder of the cheese. Keep to one side some parsley leaves for the garnish, finely chop the remaining parsley and basil. Add the herbs to the courgettes and puree everything, if necessary thin down with a little water. Add the grated Emmentaler AOP, season with salt and pepper.

Cook the saffron noodles according to the instructions on the packaging. Warm the tomatoes briefly in the remainder of the oil. Arrange the drained noodles in a bowl, cover with the sauce and the tomatoes, garnish with cheese shavings.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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