Whole Grain Spaghetti with Vegetable Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g cauliflower
- 200 g carrot (s)
- 2 medium onion (s)
- 50 g butter
- 3 teaspoons flour
- 400 ml vegetable stock
- 400 ml whipped cream
- 200 g peas
- 500 g whole wheat pasta (whole wheat spahetti)
- 3 clove (s) garlic
- 1 bunch leaf parsley
- Salt and pepper, from the mill
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets. Peel the carrots and cut into slices. Peel and dice the onions. Chop the 3 cloves of garlic into small pieces. Chop the parsley.
- Sauté the cauliflower, onions and carrots in the butter. Dust the flour over it and sweat it. Add water for the whole wheat spaghetti. Stir the vegetable stock and whipped cream into the cauliflower and simmer covered for 7 minutes over a mild heat. After the 7 minutes add the peas and simmer for another 3 minutes.
- The water for the spaghetti is boiling in the meantime. Add the spagetti and cook according to the instructions on the package.
- Try the vegetables. After a total of 10 minutes, it should still be wonderfully firm to the bite. Finally add the garlic and chopped parsley to the vegetables, stir in and season with salt and pepper to your own taste.
- Test the spaghetti after about 6 minutes. If they are firm to the bite, drain the spaghetti.
- Arrange the pasta and vegetables on the plates. With us, everyone doses the desired amount of freshly grated Parmesan at the table.
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