Creamy Citrus Pasta
ready in 35 min.
Cook the tagliatelle in boiling salted water until al dente.
Fry the garlic and shallot in the hot oil over a low heat for 2-3 minutes. Sprinkle the sugar over and allow to dissolve. Deglaze with lemon juice and add the vegetable stock. Simmer gently for around 5 minutes. Remove from the heat and stir through the cream cheese and crème fraîche. Add a dash of sparkling wine, heat briefly and season to taste with salt and ground black pepper.
Drain the pasta, leave in the colander to drain off excess water and arrange on plates. Divide the sauce between the plates and serve garnished with mint and lemon zest.