Baked Vegetables – Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g spahetti
- 1 small onion (s), chopped
- 200 g carrot (s), sliced, possibly frozen
- 100 g peas (frozen)
- 2 slices ham, cooked
- 5 slices salami, diced
- 2 tablespoon herb butter
- 2 tablespoon tomato paste
- 200 ml cream
- 200 ml milk
- Vegetable broth, instant
- 100 g cheese, rated, e.. emmental
- Pepper from the grinder
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti according to the instructions on the packet.
- Melt the herb butter, fry the onion in it. Add the carrots and cook for about 10 minutes. Add the garlic, boiled ham and salami, add the peas and stir. Add tomato paste and roast briefly. Pour in the cream and milk, bring to the boil, season with vegetable stock and pepper (possibly salt). Stir in the parsley, mix the whole thing with the spaghetti and place in a greased baking dish.
- Sprinkle the Emmentaler cheese on top and bake at 250 ° for approx. 10 minutes. Sprinkle with parsley again.
- Of course, the quantities and vegetables can be changed as you wish! TK is simply the option for us when things have to go quickly. A delicious vegetarian meal without ham and salami.
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