Pasta with broccoli-mushroom sauce

Name: Pasta with broccoli-mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Broccoli; 1/2 TEASPOON Vegetable broth; 2 (approx. 50 g) Spring onions; 100 g Mushrooms; 60 g Noodles; 7-10 Tbsp salt, white pepper; 1 tsp (5 g) Oil; 5 tablespoons (50 ml) low-fat milk; 1 TABLESPOON sauce thickener; 7-10 Tbsp grated nutmeg; 1 tsp (5 g) rubbed. Parmesan

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Broccoli
1/2 TEASPOON Vegetable broth
2 (approx. 50 g) Spring onions
100 g Mushrooms
60 g Noodles
7-10 Tbsp salt, white pepper
1 tsp (5 g) Oil
5 tablespoons (50 ml) low-fat milk
1 TABLESPOON sauce thickener
7-10 Tbsp grated nutmeg
1 tsp (5 g) rubbed. Parmesan

Directions

1
Clean and wash broccoli. Cut into florets. Cook in 1/8 l boiling water covered with broth for about 8 minutes
2
Clean and wash spring onions and cut into fine rings. Clean the mushrooms and, depending on their size, halve or slice them. Drain broccoli, catch the broth
3
Cook the pasta in boiling salted water for about 10 minutes until al dente
4
Heat the oil in a coated pan. Fry the onions and mushrooms well. Deglaze with broth and milk, bring to the boil. Stir in sauce thickener and simmer for about 1 minute. Add broccoli and heat up briefly. Season sauce with salt, pepper and nutmeg. Drain the pasta. Serve everything. Sprinkle with parmesan
5
It is better to use low-fat milk with 1.5% fat or skimmed milk. It can be processed like whole milk, but saves many fat calories