Spaghetti with Cream Sauce and Vegetables
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 400 grams Spaghetti
- Bell pepper (1 red and 1 yellow)
- 250 grams Frozen pea
- 2 handfuls Basil
- 250 grams Whipped cream
- 2 Tbsps butter
- 2 Tbsps Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Rinse bell peppers, cut in half, remove seeds and ribs, cut into strips and dice finely. Blanch peas in boiling salted water for about 4 minutes. Blanch. Drain.
2.
Melt butter in a small saucepan, add cream and boil over low heat for 2-3 minutes. Let simmer gently. Add Parmesan, stir and season with salt, pepper and nutmeg.
3.
Cook spaghetti in a pot with plenty of boiling salted water (well salted) until al dente, then drain. Arrange pasta immediately onto a plate and cover with cream sauce. Cover with bell peppers, peas and basil leaves and serve immediately. Serve with freshly grated Parmesan cheese.
