Summary

Ingredients

• 1 zucchini
• 2 carrot (s)
• 1 bunch spring onion (s), or 2 small normal onions
• 100 ml milk
• 200 ml cream (half), 25% fat, or half cream / half milk
• 1 teaspoon broth, without yeast
• some cornstarch to thicken
• some olive oil
• 500 g spahetti
• salt and pepper

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Instructions

1. Put on the salted water for the pasta.
2. Peel and chop the spring onions, place in a pan with a little olive oil, fry briefly over medium heat. Peel the carrots and cut into fine strips, add to the onions and fry briefly. Then add a teaspoon of broth (without yeast for histamine intolerance) and 100 ml of water, simmer until the spaghetti water boils. When the water boils, add the spaghetti.
3. Cut the zucchini into small cubes. Now add the zucchini to the other vegetables and add the cream and milk, simmer.
4. When the spaghetti is ready, season the cream sauce to taste, add some seasoning if necessary (avoid pepper if you are histamine intolerant), if necessary stir a little cornstarch in a little milk until smooth, then thicken the sauce. Mix spaghetti and sauce, serve,
5. You can also use pumpkin instead of zucchini.
6. Green salad tastes good with this (see my recipes for dressing at HI).
7. You can get broth without yeast in organic shops or health food stores.