Spaghetti with Roquefort basil sauce

Name: Spaghetti with Roquefort basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 1 collar (approx. 200 g) Spring onions; 250 g Roquefort (blue cheese); 2 TABLESPOONS Olive oil; 50 ml White wine; 150 ml Vegetable broth (instant); 50 g Whipped cream; 7-10 Tbsp Pepper; 1/2 bunch Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
1 collar (approx. 200 g) Spring onions
250 g Roquefort (blue cheese)
2 TABLESPOONS Olive oil
50 ml White wine
150 ml Vegetable broth (instant)
50 g Whipped cream
7-10 Tbsp Pepper
1/2 bunch Basil

Directions

1
Put spaghetti in plenty of boiling salted water and cook for about 10 minutes until al dente. Pour off, rinse and drain. Clean and wash spring onions and slice them diagonally.
2
Roughly dice the cheese. Heat oil in a pot. Steam spring onions at low heat for about 3 minutes. Deglaze with wine and reduce by half. Add cheese, broth and cream and bring to the boil while stirring.
3
Season to taste with salt and pepper. Wash the basil, dab dry and remove the leaves and cut into strips. Stir the basil into the sauce. Fold spaghetti into the Roquefort basil sauce, heat up and serve.