Creamy spaghetti with spring vegetables

Name: creamy spaghetti with spring vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 forest carrots; 3 bunch onions; 1 yellow bell pepper; tray Cherry tomatoes; 300 g Spaghetti; 125 ml sour cream; 150 g grated mature cheese; 2 tablespoons olive oil; tablespoon dried thyme

A tasty Italian recipe. The vegetarian main course contains the following ingredients: carrots, spring onions, yellow peppers, cherry tomatoes, spaghetti, sour cream, grated cheese, olive oil and dried thyme.

Ingredients

Kitchen Stuff

baking tin

Directions

Preheat the oven grill.
Peel the carrots with a peeler.
Cut the carrots, spring onions (both white and green) and sweet pepper into 3 cm pieces.
Spoon the vegetables in a baking tin with olive oil, thyme, and salt and pepper to taste.
Slide the baking tin 15 cm under the hot grill and roast the vegetables in 15-18 minutes until nicely browned and done; change them regularly.
Halve the to and scoop them after 12 minutes through the vegetables, so that they cook for a few more minutes.
In the meantime, cook the spaghetti in plenty of boiling water with a little salt in 10-12 minutes.
Drain the spaghetti (keep 3 tablespoons of cooking liquid) and stir in the sour cream, cheese and cooking liquid.
Season the spaghetti with salt and (freshly ground) pepper.
Warm the spaghetti gently for a short while and spread the pasta over four warm deep plates.
Spoon the roasted vegetables over it..

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Nutrition

565Calories

Sodium23% DV545mg

Fat42% DV27g

Protein42% DV21g

Carbs20% DV61g

Fiber4% DV1g

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