Summary

Ingredients

• 500 g broccoli
• 3 medium tomato (s)
• 1 medium onion (s)
• 1 clove garlic
• 250 g pasta
• 1 tablespoon vegetable stock, instant
• 100 ml condensed milk, 7.5% fat
• 2 tablespoon cornstarch or sauce thickener
• 1 tablespoon oil
• 1 pinch (s) salt and pepper
• 1 pinch (s) nutmeg

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Instructions

1. Clean the broccoli, cut into florets and wash. Wash and clean tomatoes, cut into wedges. Peel the garlic clove and onion, dice finely. Cook the pasta in boiling salted water after 6 - 8 minutes or according to the package instructions, drain and drain.
2. In the meantime, heat the oil in a deep pan, sauté the onion and garlic over a medium heat until golden, deglaze with 500 ml water, stir in the stock and bring to the boil. Add the broccoli florets and cook in the open pan for about 6 minutes. Season with nutmeg, salt and pepper. Add 50 ml of condensed milk, stir.
3. Mix the cornstarch in a small cup with the rest of the condensed milk (works very well with a fork) and add to the pan while stirring. Bring to the boil while stirring until the liquid is creamy and gravy (if the sauce is not creamy enough, stir some liquid from the pan with an additional teaspoon of cornstarch in the cup, then stir it back into the pan, bring to the boil) .
4. Now put the tomato wedges and the pasta in the pan, heat and season with salt and pepper.