Boil the frozen (or fresh) broccoli in salted water for about 8 minutes, drain and keep warm. Cook the spaghetti according to the instructions on the packet, drain and collect the cooking water. Halve the cocktail tomatoes, dice the feta cheese. Heat the crème fraîche with about 5 tablespoons of pasta cooking water in a saucepan, season with salt and a little mustard. Add the spaghetti and broccoli to the sauce, heat briefly, then add the cheese cubes and tomatoes. Warm up briefly.
I`ve already done the whole thing with low-fat cheese and crème fraîche, it tasted just as good!
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