INGREDIENTS

INSTRUCTIONS

CREAM SAUCE
(My guess is that any pasta shape works...tagliatelle looks like plain old
fetticine noodles to me -- from the pictures in the book, I mean.)
1. Fill a large saucepan with 4 quarts of water and bring to boil over high
heat for the pasta.
2. When the water boils, add the pasta along with a tablespoon of salt and
give the pasta a quick stir. Briefly put the lid on until it starts to
lift, showing that the water has come back to a boil, then let the pasta
bubble away, uncovered, for about 8 minutes, or until it is tender but
still has some bite to it.
3. Heat the cream sauce through gently. (Directions for cream sauce are
below.) Just before the pasta is ready, remove the sauce from the heat and
add the Gorgonzola, so that it begins to melt.
4. Drain the pasta by tipping it all into a colander placed in the sink,
then put it back into the still-warm pan. Either add the olive oil to the
pasta, serve it on warm plates and spoon the sauce on top; OR, add the
sauce directly to the pasta, toss gently and serve on warm plates. Grind
some black pepper coarsely over the top and serve at once.
Directions are cream sauce:
1. Melt the butter in a small saucepan, then add the onion. Cover and cook
gently for 10 minutes, until tender but not brown.
2. Add garlic to the onion and cook for a minute or two longer. Stir in the
cream and leave the mixture to simmer gently for about 10 minutes, until
the cream has reduced a bit and thickened.
3. Season with salt, pepper, and nutmeg and keep on one side until the
pasta is done.
Cookbook: "Vegetarian Pasta" by Rose Elliot, Random House, 1997. ISBN:
0-679-77826-8.
Recipe by: "Vegetarian Pasta" by Rose Elliot, Random House, 1997
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