Fondue pasta

Name: Fondue pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Austrian
Ingredients: 2 tablespoons onion only base; 100 ml boiling water; 250–300 g dried spatzle/pasta (see tips); few sprigs of fresh parsley, chopped; salt and pepper; salt and pepper; 125 g Gruyère or emmental, grated; 125 g Gruyère or emmental, grated; 50 ml white wine; 25 g butter; 1 tablespoon vegetable oil; ½ vegetable stock cube (see tips)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Yes, it is Austrian. Yes, it is mountain food. And yes, it is filling! This version of kasespatzle uses ingredients that are easy to find and it makes a perfect accompaniment to many plain roast or grilled meats and fish.

Ingredients

2 tablespoons onion only base
250–300 g dried spatzle/pasta (see tips)

Europe
Austria
Side dish
Vegetarian
Gluten-free

Method

Follow the method to make the onion base.
Cook the pasta in salted boiling water for 10–15 minutes or until just soft. Drain well.
Add the boiling water to the stock cube and stir until it has dissolved.
Five minutes before serving, mix the pasta, oil, butter, onions, wine and stock together in a saucepan o