Whole grain spaghetti with broccoli-carrot cream sauce

Name: Whole grain spaghetti with broccoli-carrot cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Carrots; 250 g Broccoli; 60 g Butter or margarine; 1 TABLESPOON Wholemeal flour; 200 g Whipped cream; 300 ml Vegetable broth (instant); 500 Wholemeal spaghetti; 7-10 Tbsp Salt; 40 g Hazelnut kernels; 30 g Parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Carrots
250 g Broccoli
60 g Butter or margarine
1 TABLESPOON Wholemeal flour
200 g Whipped cream
300 ml Vegetable broth (instant)
500 Wholemeal spaghetti
7-10 Tbsp Salt
40 g Hazelnut kernels
30 g Parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil

Directions

1
Peel, wash and dice the carrots. Clean, wash and cut broccoli into florets. Melt 30 g fat. Sweat flour in it. Stir in cream and stock, let simmer for 10 minutes.
2
Steam vegetables in the remaining fat for 10-15 minutes. Put spaghetti in plenty of boiling salted water and cook for 10 minutes. In the meantime chop the hazelnuts. Slice the cheese with a peeler. Season sauce with salt, pepper and nutmeg.
3
Season vegetables with salt. Drain spaghetti and toss in oil. Arrange spaghetti with sauce, vegetables and cheese.