Summary

Ingredients

• 500 g spahetti
• 1 liter vegetable broth
• 500 ml milk
• 4 clove (s) garlic
• 2 tablespoon butter
• 60 g parmesan, rated
• 100 g cheese, rated
• salt and pepper
• 2 tablespoon olive oil
• 3 tablespoon parsley, frozen or fresh

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Instructions

1. Chop the garlic and sauté in oil in a deep, large pan, do not fry. When the garlic is translucent, deglaze with the vegetable stock and milk. Put the spaghetti raw in the pan. Season with salt and pepper and bring to the boil briefly. As soon as it boils, reduce the heat and stir everything well, then put a lid on. Stir vigorously every 5 minutes to prevent the noodles from sticking together.
2. When the pasta is al dente after approx. 15-20 minutes and the sauce has boiled down well, add the parmesan, butter and grated cheese. Now stir the spaghetti again well and fold in the parsley.
3. Serve hot.