Summary

Ingredients

• 1 kg broccoli
• 150 g ham, farmer`s ham / cooked ham
• 100 g mushrooms, Eerline / champinons
• 2 shallot (s)
• 3 cloves garlic
• 0.25 liter ¼ vegetable stock, (instant)
• 200 ml cream
• 3 tablespoon olive oil
• salt
• Pepper from the grinder
• nutmeg
• 500 g pasta

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Instructions

1. Wash and clean the broccoli and separate the florets. Halve the larger florets again. Clean the Egerlinge (mushrooms also work, but have less aroma) and cut into slices. Finely chop the shallots and garlic. Cut the ham into small strips.
2. Boil / blanch the broccoli in salted water for about 2 minutes. Then put it aside.
3. Put the olive oil in a large pan and sauté the garlic with the shallots and earring until the shallots are slightly translucent. Then add the ham. Stir briefly and deglaze with vegetable stock. Let simmer on a low flame.
4. Now cook the pasta in salted water according to the instructions on the packet (usually 8-10 minutes).
5. Meanwhile, add the cream to the pan and season with nutmeg, salt and pepper. Now add the broccoli, stir and continue to simmer on a low heat.
6. As soon as the pasta is ready, drain the water and add the pasta to the pan. Stir everything well and serve.