Spaghetti in creamy brocoli sauce *

Spaghetti in creamy brocoli sauce *
Spaghetti in creamy brocoli sauce *

It’s springtime again 🙂 With this lovely weather, I just want to eat green things. This recipe is super simple, especially when you don’t have a lot of time. You can make it with virtually any veggie you like, but these days, I’m all brocoli 🙂

Ingredients: (serves 4 persons)

  • 400g gluten free spaghetti
  • 1 brocoli head
  • 1 onion
  • 2 garlic cloves
  • 200g button mushrooms
  • 10g butter (or vegan alternative, even olive oil works)
  • 200ml whole cream (or rice cream)
  • 50g of parmesan
  • salt, pepper and nutmeg

Preparation: 20 minutes

Directions:

  1. Start with the pasta. Boil 1,5l of water in a large saucepan.
  2. Wash the mushrooms and the brocoli and start cutting them.
  3. When the water boils, add a good pinch of coarse salt and drop the spaghetti in the water.
  4. Make sure they’re completely submerged, reduce the heat and let them cook for about 10 minutes.
  5. Finish chopping the mushrooms and brocoli. Slice the onion thinly and crush and chop the garlic.
  6. Heat up a large pan and cook the onion and the garlic in a little bit of butter until caramelised.
  7. Add the mushrooms and stir until they start to be golden.
  8. Add the brocoli. Mix the vegetables well until they’re all cooked.
  9. Add the cream and reduce the heat to a minimum. Add salt, pepper and nutmeg to taste.
  10. Drain the water from the spaghetti and add the spaghetti in the pan with the sauce.
  11. Mix the spaghetti delicately until they’re covered in sauce.
  12. Serve immediately with a bit of parmesan on top.

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