Summary

Ingredients

• 2 carrot (s)
• 1 parsley root (s) (approx. 50 g)
• 300 g broccoli
• 250 g cherry tomato (s)
• 1 onion (s)
• 1 clove garlic
• 500 g pasta (short tube pasta)
• salt
• 2 tablespoon butter
• 300 ml vegetable stock
• 150 g crème fraîche
• pepper
• 1 teaspoon balsamic vinegar
• Parmesan, grated, for sprinkling
• some water

Print Recipe Pin Recipe

Instructions

1. Clean and wash the vegetables. Peel the carrots and parsley root, then cut into cubes. Divide the broccoli into florets and finely dice the stalks. Halve the tomatoes. Peel the onion and garlic and dice them both.
2. Cook the pasta in salted boiling water according to the instructions on the packet until al dente.
3. Heat 1 tablespoon of butter in a saucepan. Sauté the onion, garlic, broccoli stalks, carrots and parsley root in it for 5 minutes. Take half of it out and set aside. Pour the rest of the vegetable stock into the saucepan and cook for another 10 minutes. Now puree, then stir in the crème fraiche. Season with salt, pepper and balsamic vinegar.
4. In the meantime, heat the remaining butter and cook the broccoli florets covered with a little water for about 3 to 4 minutes. Add the set aside diced vegetables and tomatoes and heat briefly, then season with salt and pepper.
5. Arrange the pasta with the sauce and vegetables on plates. Sprinkle with parmesan and serve.