Spaghetti with kale and carrot-vegetables

Name: Spaghetti with kale and carrot-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g cleaned kale; 250 g Carrots; 250 g detached pork chop; 1 Onion; 2 TABLESPOONS Oil; 3/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 300 g Spaghetti; 150 g Whipped cream; 2 TABLESPOONS coarse mustard; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g cleaned kale
250 g Carrots
250 g detached pork chop
1 Onion
2 TABLESPOONS Oil
3/8 l Vegetable broth (instant)
7-10 Tbsp Salt
300 g Spaghetti
150 g Whipped cream
2 TABLESPOONS coarse mustard
2-3 TABLESPOONS sauce thickener
7-10 Tbsp white pepper

Directions

1
Wash the kale thoroughly, drain and blanch in boiling water for 3 minutes. Drain on a sieve. Peel and wash the carrots and cut them into thin sticks. Cut the smoked pork loin into cubes.
2
Peel and chop the onion. Heat the oil in a pan. Brown the meat in it and take it out. Add carrots and onion to the frying fat and fry briefly. Cut kale into strips and add to the carrots.
3
Deglaze with broth, add meat and cook for 5 minutes. Put spaghetti in plenty of boiling salted water and cook for 10 minutes. Add cream and mustard to vegetables, stir in. Bind with sauce thickener, bring to the boil again.
4
Season to taste with salt and pepper. Drain the pasta and serve with the sauce.