Fusilli with cheese sauce and soy sauce bolognese
Ingredients for 4 portion(s)
For the soy sauce bolognese:
- 200 g mixed minced meat
- 1 tbsp olive oil
- 200 ml chicken stock
- *4 tbsp Kikkoman naturally brewed soy sauce
- 2 tbsp sugar
- 3 tsp cornflour or potato starch
- Freshly ground black pepper
For the cheese sauce and the pasta:
- 240 g fusilli
- 2-3 sprigs of basil
- 400 g green asparagus (approx. 8 stems)
- 80 g cherry tomatoes (approx. 8 pieces)
- 2 shallots
- 2 tbsp olive oil
- 80 ml white wine
- 80 g Gorgonzola
- 160 ml chicken stock
- 160 g cream
- Freshly ground black pepper
*Alternatively 4 tbsp Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
Preparation
1. For the soy sauce bolognese, sauté the mince in heated olive oil. Add chicken stock, soy sauce and sugar and simmer briefly. Mix cornflour/potato starch with 4 tsp. cold water, add to the sauce and bring to the boil briefly. Season the sauce with pepper and keep warm.
2. Cook the fusilli according to the packet instructions. Wash the basil, dab dry, pick the leaves off the basil and chop finely.
3. For the cheese sauce, wash the asparagus, peel the lower third and cut the asparagus diagonally into 3-4 cm long pieces. Wash and halve the tomatoes. Peel and dice the shallots.
4. Fry the asparagus and tomatoes briefly in 1 tbsp. heated oil in a pan, remove and keep warm. Heat the remaining oil in the pan, add the shallots and sauté. Pour on white wine and bring to the boil. Cut gorgonzola into pieces, add with chicken stock and cream to the cheese sauce, melt the gorgonzola and season the sauce with pepper.
5. Add fusilli, tomatoes and asparagus to the cheese sauce, mix and arrange on plates. Spread the soy sauce bolognese on top, garnish with pepper and basil and serve.
Used products in this recipe
Ingredients for 4 portion(s)
For the soy sauce bolognese:
- 200 g mixed minced meat
- 1 tbsp olive oil
- 200 ml chicken stock
- *4 tbsp Kikkoman naturally brewed soy sauce
- 2 tbsp sugar
- 3 tsp cornflour or potato starch
- Freshly ground black pepper
For the cheese sauce and the pasta:
- 240 g fusilli
- 2-3 sprigs of basil
- 400 g green asparagus (approx. 8 stems)
- 80 g cherry tomatoes (approx. 8 pieces)
- 2 shallots
- 2 tbsp olive oil
- 80 ml white wine
- 80 g Gorgonzola
- 160 ml chicken stock
- 160 g cream
- Freshly ground black pepper
*Alternatively 4 tbsp Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
