Wholemeal spaghetti with broccoli and three kinds of cheese

Name: Wholemeal spaghetti with broccoli and three kinds of cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Broccoli; 7-10 Tbsp Salt; 1 small onion; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 30-40 g Gorgonzola cheese; 30-40 g grated Parmesan and Gouda cheese; 400 g Wholemeal Spaghetti; 125 g cherry tomatoes; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1/2 bunch Chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Broccoli
7-10 Tbsp Salt
1 small onion
1 TABLESPOON Butter or margarine
2 TABLESPOONS Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
30-40 g Gorgonzola cheese
30-40 g grated Parmesan and Gouda cheese
400 g Wholemeal Spaghetti
125 g cherry tomatoes
1 TABLESPOON Oil
7-10 Tbsp Pepper
1/2 bunch Chives

Directions

1
Clean and wash broccoli, divide into small florets and cook in boiling salted water for about 5 minutes. Pour broccoli onto a sieve and drain. Peel and finely chop the onion. Heat the fat in a saucepan. Fry the onion in it.
2
Dust with flour and sauté. Stir in stock and milk and simmer at low heat for about 3 minutes. Melt cheese in it. Prepare spaghetti in boiling salted water according to package instructions. Clean, wash and halve the tomatoes. Heat oil in a pan and fry the tomatoes in it for about 3 minutes. Season the sauce with salt and pepper. Add broccoli to the sauce and heat it up. Wash the chives and cut into small rolls. Put the pasta on a sieve and drain.
3
Heat oil in a pan and fry the tomatoes in it for about 3 minutes. Season the sauce with salt and pepper. Add broccoli to the sauce and heat it up. Wash the chives and cut into small rolls. Put the pasta on a sieve and drain. Serve with sauce and tomatoes on plates. Sprinkle with chives