Whole Wheat Spaghetti with Vegetables
Whole wheat spaghetti tossed in a cream sauce with crisp-tender broccoli, carrots and toasted hazelnuts.
Ingredients13
- Carrots250g
- Broccoli250g
- Butter60g
- Whole Wheat Flour1 EL
- Heavy Cream200g
- Vegetable Broth300ml
- Whole Wheat Spaghetti500g
- Hazelnuts40g
- Parmesan30g
- Nutmeg1 Prise
- Vegetable Oil1 EL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Make a pale roux from the butter and flour, pour in the cream and the broth, and let it cook down.
- 2
Sweat the diced carrots and the broccoli florets in the remaining fat until they are crisp-tender and bright in color.
- 3
Cook the whole wheat spaghetti in plenty of salted water until al dente.
- 4
Season the sauce base assertively with the nutmeg, salt and pepper.
- 5
Toss the pasta with the vegetables and the sauce, then scatter shaved cheese and chopped nuts over the top.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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