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Creamy spaghetti with spring vegetables
 
 
4 ServingsPTM25 min

Creamy spaghetti with spring vegetables


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.

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Directions

  1. Preheat the oven grill.
  2. Peel the carrots with a peeler.
  3. Cut the carrots, spring onions (both white and green) and sweet pepper into 3 cm pieces.
  4. Spoon the vegetables in a baking tin with olive oil, thyme, and salt and pepper to taste.
  5. 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.
  6. Halve the to and scoop them after 12 minutes through the vegetables, so that they cook for a few more minutes.
  7. In the meantime, cook the spaghetti in plenty of boiling water with a little salt in 10-12 minutes.
  8. Drain the spaghetti (keep 3 tablespoons of cooking liquid) and stir in the sour cream, cheese and cooking liquid.
  9. Season the spaghetti with salt and (freshly ground) pepper.
  10. Warm the spaghetti gently for a short while and spread the pasta over four warm deep plates.
  11. Spoon the roasted vegetables over it..


Nutrition

565Calories
Sodium23% DV545mg
Fat42% DV27g
Protein42% DV21g
Carbs20% DV61g
Fiber4% DV1g

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