Spaghetti with broccoli-cheese sauce

Name: Spaghetti with broccoli-cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp salt, pepper; 1 small onion; 1 TABLESPOON butter/margarine; 1 heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 50 g Gorgonzola; 30 g grated parmesan; 50 g grated gouda; 400 g Wholemeal spaghetti; 125 g cherry tomatoes; 1 TEASPOON Oil; 1/2 bunch Chives; 7-10 Tbsp coarse pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp salt, pepper
1 small onion
1 TABLESPOON butter/margarine
1 heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
50 g Gorgonzola
30 g grated parmesan
50 g grated gouda
400 g Wholemeal spaghetti
125 g cherry tomatoes
1 TEASPOON Oil
1/2 bunch Chives
7-10 Tbsp coarse pepper

Directions

1
Clean and wash the broccoli and cut it into small florets. Cover and steam for about 5 minutes in about 3/8 l boiling salted water. Drain, catch the vegetable water
2
Peel and finely chop the onion. Steam in hot fat in a pot until translucent. Dust with flour and sweat it on. Stir in vegetable water, milk and stock. Bring to the boil and simmer at low heat for about 5 minutes. Dice the gorgonzola. Melt the whole cheese in the sauce
3
Cook the spaghetti in plenty of boiling salted water for about 8 minutes until al dente. Wash and halve the tomatoes. Fry in hot oil for about 3 minutes
4
Season the sauce with salt and pepper. Heat broccoli in it. Wash the chives and cut into fine rolls. Drain the spaghetti. Serve with sauce and tomatoes. Sprinkle with chives and coarse pepper