Tagliatelle with Garlic Puree

What You Need:

1 Tbsp Olive oil
1 Tbsp butter
2 Onions, thinly sliced
6 Garlic cloves, thinly sliced
1 Tbsp All-purpose flour
2 cups Vegetable broth
1/2 cup Heavy cream
salt and freshly ground pepper, to taste
1 lb Tagliatelle or papardelle, freshly cooked and drained
1/2 cup grated Parmesan cheese
salt and freshly ground pepper, to taste
fresh rosemary sprigs (garnis) optional

What To Do:

In a large heavy saucepan, heat the oil and melt the butter over medium heat. Add the onions and garlic and cook, stirring often for approx 5 minutes, until the onions are tender. Add the four and mix well. Cook, stirring for 1 minute.
Whisk in the veggie brothe and cream; bring to a boil, stirring often. season to taste with salt and pepper. Reduce the heat to very low, cover and let simmer for 30 minutes.
Puree the mixture in a food processor and transfer to a large heated serving bowl.
Add the hot pasta and the Parmesan and toss to mix well. Taste for seasoning and serve immediately. If desired, garnish with rosemary sprigs.