Lemon cream tagliatelle

Lemon cream tagliatelle

Serves 4 Serves 4
Ready in 20 min. Ready in 20 min.


  • 200 g Emborg Pasta Cheese
  • 200 ml Emborg Cooking Cream
  • 300 g pasta tagliatelle
  • 2 cloves garlic, minced
  • 1 tbsp oil
  • Zest of one lemon
  • Juice from half a lemon
  • Salt and pepper

Sauté garlic in a large pan. Add cooking cream and let boil for 2 min.

Add lemon zest, juice, and season with salt and pepper.

Stir pasta cheese in the sauce and let melt while stirring slowly.

Boil the pasta following the packaging instructions, drain and add to the sauce. Serve hot.