Summary

Ingredients

• 400 g pasta
• 1 tablespoon butter
• 2 tablespoon flour
• 200 g cream
• 500 g broccoli
• 4 tablespoon rapeseed oil
• 1 tablespoon sugar
• 1 red pepper
• 0.5 can ½ corn
• 1 teaspoon salt
• 1 pinch (s) pepper
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 1 pinch (s) cumin powder
• 2 pinch (s) nutmeg
• 1 pinch chili powder, mild

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Instructions

1. Cook the pasta in plenty of salted water. Meanwhile, remove the broccoli from the hard stalk and divide into small bite-sized florets. Heat the oil in a pan and add the broccoli, add a tablespoon of sugar and fry until it is hot. Add a little salt and fry for about four to five minutes. The broccoli should stay crisp and bite. Then remove from the pan and set aside.
2. For the sauce, heat one tablespoon of butter in a pan or saucepan, add two tablespoons of flour and stir well for about 1/2 minute. Deglaze with two cups of pasta water. Then add the cream and season with salt, pepper, curry, turmeric, cumin powder, nutmeg and a little chili powder.
3. Cut the peppers into small cubes and add them with the corn. Finally, add the pasta and broccoli to the sauce.