Spaghetti Fondue with different sauces

Name: Spaghetti Fondue with different sauces
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 60 g Pine nuts; 3 Onions; 4 TABLESPOONS Olive oil; 25 g Pesto (from the glass); 200 g Whipped cream; 525 ml Vegetable broth (instant); 3-4 Tbsp sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Mushrooms; 2 discs (40 g each) cooked ham; 15 g Butter or margarine; 20 g Flour; 750 g Spaghetti; 2 Garlic cloves; 1 can(s) (425 ml) peeled tomatoes; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 125 g streaky smoked bacon; 50 g grated parmesan cheese; 7-10 Tbsp chopped parsley and basil leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

60 g Pine nuts
3 Onions
4 TABLESPOONS Olive oil
25 g Pesto (from the glass)
200 g Whipped cream
525 ml Vegetable broth (instant)
3-4 Tbsp sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Mushrooms
2 discs (40 g each) cooked ham
15 g Butter or margarine
20 g Flour
750 g Spaghetti
2 Garlic cloves
1 can(s) (425 ml) peeled tomatoes
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Sweet peppers
1 pinch Sugar
125 g streaky smoked bacon
50 g grated parmesan cheese
7-10 Tbsp chopped parsley and basil leaves

Directions

1
Roast pine nuts in a pan without fat. Peel 1 onion and chop very finely. Heat 1 tablespoon of olive oil in a pan and fry the onions until transparent. Add pesto and mix in.
2
Deglaze with 125 g cream and 200 ml stock, bring to the boil, stir in 1-2 tablespoons of sauce thickener, bring to the boil again and season with salt and pepper. Keep sauce warm. For the ham and mushroom sauce, wash, clean and slice the mushrooms.
3
Cut the ham into strips. Melt the fat in a pot. Fry the mushrooms in it while turning and dust with flour. Deglaze with remaining cream and 225 ml broth and bring to the boil while stirring.
4
Season the sauce with salt and pepper. Add ham and keep sauce warm. Cook spaghetti in boiling salted water for about 8 minutes. Peel and crush garlic. Peel and roughly chop the remaining onions.
5
Heat 2 tablespoons of olive oil in a frying pan. Sauté the onions and garlic in it, add the remaining stock and tomatoes and simmer for about 3 minutes. Stir in tomato ketchup, season to taste with salt, pepper, paprika and sugar and stir in the remaining sauce thickener.
6
Bring to the boil again and keep the sauce warm as well. Dice the bacon and leave it out in a pan. Drain the spaghetti, quench, drizzle with the remaining olive oil and pour into the fondue pot.
7
Add sauces to taste with chopped parsley and basil leaves garnished in small bowls. Add roasted pine nuts, diced bacon and Parmesan cheese.