Spaghetti wreath with carrots, spring onions and cauliflower with tomato sauce

Name: Spaghetti wreath with carrots, spring onions and cauliflower with tomato sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 250 g Spaghetti; 250 g Carrots; 1 small head cauliflower; 1 collar Spring onions; 4 Stem(s) flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 8 Eggs (size M); 200 g Whipped cream; 200 ml Milk; 1 TABLESPOON flaked almonds; 2 Onions; 1 Garlic clove; 1 TABLESPOON Oil; 1/2 TEASPOON Tomato paste; 500 g strained tomatoes; 200 ml Vegetable broth; 7-10 Tbsp Sugar; 7-10 Tbsp dried oregano; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

250 g Spaghetti
250 g Carrots
1 small head cauliflower
1 collar Spring onions
4 Stem(s) flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
8 Eggs (size M)
200 g Whipped cream
200 ml Milk
1 TABLESPOON flaked almonds
2 Onions
1 Garlic clove
1 TABLESPOON Oil
1/2 TEASPOON Tomato paste
500 g strained tomatoes
200 ml Vegetable broth
7-10 Tbsp Sugar
7-10 Tbsp dried oregano
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and thinly slice the carrots. Clean the cauliflower, cut into small florets and wash
2
Pre-cook the carrots and cauliflower in boiling salted water for 3-4 minutes, drain and rinse in cold water. Clean and wash spring onions and cut them into fine rings. Wash parsley, dab dry and chop finely. Mix noodles with vegetables and parsley, season to taste with salt, pepper and nutmeg
3
Pour the mixture into a greased springform pan with a tube bottom insert (26 cm Ø). Whisk eggs, stir in cream and milk, season with salt, pepper and nutmeg. Pour egg cream evenly over the noodles. Sprinkle almond flakes over it. Bake the wreath on a baking tray lined with aluminium foil in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (cover in between if necessary)
4
In the meantime, peel onions and garlic and cut them into fine cubes. Heat the oil in a pot, fry the onions and garlic for 2-3 minutes. Add 1/2 tsp. tomato paste and fry for about 1 minute. Add the strained tomatoes and 200 ml broth, season with salt, pepper, sugar and oregano, cover and simmer for about 10 minutes
5
Remove the tomato sauce from the heat, puree it with a blender, season again with salt, pepper and sugar. Remove the wreath from the oven, let it cool down for about 15 minutes, remove from the mould. Arrange the pasta wreath on a plate, add the sauce
6
Waiting time approx. 45 minutes