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Linguine bolognese with vegetables from Cyril Lignac:the recipe that makes our hearts happy!

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.

Vegetable Linguine Bolognese by Cyril Lignac:the recipe that will delight your taste buds

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:

  • 240g linguine
  • 50cl cube or vegetable stock
  • 20cl of tomato sauce
  • 1 sprig of basil
  • ½ onion, peeled and chopped
  • 1 clove of garlic, peeled, degermed and minced
  • 1 carrot, peeled and cut into small cubes
  • 1 stalk of celery, peeled and cut into small cubes
  • ¼ pumpkin, peeled and cubed
  • 2 tomatoes, peeled, seeded and diced
  • 1 burrata
  • Olive oil
  • Coarse salt
  • Fine salt and ground pepper

Utensils:

  • 1 saucepan + 1 whisk
  • 1 saucepan + 1 spatula + 1 dough tongs + 1 large ladle
  • 1 sauté pan + 1 spatula + 1 microplane

Vegetable Linguine Bolognese from Cyril Lignac:make this recipe

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!