Summary

Ingredients

• 500 g spahetti
• 1 cup cream
• 0.5 ½ aubergine (s)
• 0.5 ½ zucchini
• 2 large tomato (s)
• 100 g Goronzola
• 1 cup sour cream
• salt and pepper
• nutmeg
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cook the spaghetti in salted water until al dente.
2. Meanwhile, cut the vegetables into cubes. Heat some olive oil in a high pan and lightly fry the vegetables. Deglaze with the cream and stir in the sour cream. Simmer until the sauce is lightly creamy. Gradually add the cheese to the sauce, as it is very tasty, let it melt and taste again and again until you have the right amount. Season the sauce with salt, pepper and nutmeg.
3. Pour the drained spaghetti into the finished sauce, toss, place on preheated plates and serve.