Spaghetti with three different sauces

Name: Spaghetti with three different sauces
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 60 g Pine nuts; 2 Federation Basil; 1 collar Parsley; 2 Garlic cloves; 60 g Parmesan cheese; 1/8 l Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Provolone cheese; 75 g Fontina cheese; 75 g Raclette cheese; 75 g Parmesan cheese; 1 Onion; 20 g Butter or margarine; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (150 g) small aubergine; 1 (150 g) small zucchini; 1/2 Vegetable Onion; 500 g Meat Tomatoes; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; some stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Spaghetti; 7-10 Tbsp Salt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

60 g Pine nuts
2 Federation Basil
1 collar Parsley
2 Garlic cloves
60 g Parmesan cheese
1/8 l Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Provolone cheese
75 g Fontina cheese
75 g Raclette cheese
75 g Parmesan cheese
1 Onion
20 g Butter or margarine
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (150 g) small aubergine
1 (150 g) small zucchini
1/2 Vegetable Onion
500 g Meat Tomatoes
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
some stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Spaghetti
7-10 Tbsp Salt

Directions

1
For the pesto, roast pine nuts in a pan without fat until golden brown. Wash the herbs and dab dry. Peel garlic. Finely chop the herbs, garlic and 2/3 of the pine nuts in a universal chopper.
2
Grate and add cheese, stir in oil. Season with salt and pepper. Sprinkle with the remaining pine nuts. For the cheese sauce, grate all four cheeses. Peel and finely chop the onion. Fry in hot fat until translucent.
3
Add cream. Add cheese and melt at medium heat while stirring constantly. Season sauce with salt and pepper. For the vegetable-tomato sauce, clean, wash and dice the eggplant and courgette.
4
Peel and roughly dice the onion. Scald tomatoes hot, skin and chop. Fry aubergine, zucchini and onion in hot oil for about 3 minutes. Add tomato pieces and simmer in an open pot for about 15 minutes.
5
Stir in tomato paste. Pluck the marjoram leaves from the stalks and add to the sauce. Season to taste with salt and pepper. Cook pasta in boiling salted water for 8-10 minutes. Drain and rinse with cold water. Add sauces.