Broccoli spaghetti with curry cream sauce

Name: Broccoli spaghetti with curry cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Broccoli; 250 g Mushrooms; 1 medium onion; 7-10 Tbsp Salt; 400 g Spaghetti; 60 g Butter or margarine; 1 TABLESPOON spicy, hot curry; 1 (approx. 25 g) go. Tbsp. flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 125 g Deep-sea crab meat

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Broccoli
250 g Mushrooms
1 medium onion
7-10 Tbsp Salt
400 g Spaghetti
60 g Butter or margarine
1 TABLESPOON spicy, hot curry
1 (approx. 25 g) go. Tbsp. flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
125 g Deep-sea crab meat

Directions

1
Cut broccoli florets from the stalk, wash and drain. Clean and slice the mushrooms. Peel and finely chop the onion. Cook broccoli in plenty of boiling salted water for 4-5 minutes.
2
Lift out with a skimmer. Add spaghetti to the boiling water and cook for 10-12 minutes. Heat 10 g fat in a pot and braise the mushrooms in it. Lift them out and put 30 g fat in the hot pot.
3
Sauté the onion in it until transparent, add curry and flour and sauté. Deglaze with broth and cream, bring to the boil and add mushrooms. Let simmer for 3-4 minutes. Add the shrimps to the sauce, warm them up and season with salt and curry.
4
Pour the spaghetti on a sieve and drain. Heat the rest of the fat in a pot, toss broccoli and spaghetti in it. Serve with the sauce on plates.