John Myers
Ingredients for 2 servings:
- 120 g spaghetti (preferably whole wheat spaghetti)
- 1 medium-sized onion(s), (sliced)
- 300 g cauliflower
- 300 g broccoli
- 1 tsp vegetable broth (for boiling the vegetables)
- 4 tbsp cream
- 200 ml milk
- 100 g cheese (for food combining, min. 60% in dry matter)
- 1 tsp vegetable broth
- 2 tbsp olive oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cook the spaghetti according to the instructions. Fry the sliced onion in olive oil until crispy and set aside. Cook the vegetables with the teaspoon of vegetable stock (reserving a little of the stock). Preheat the oven to 180°C fan/convection oven. Transfer the cooked vegetables to a baking dish. Arrange the cooked spaghetti on top. In a bowl, puree the cream, milk, and cheese using a hand blender and pour evenly over the spaghetti. If you like, drizzle with a little of the vegetable stock to make the dish even juicier. Finally, sprinkle the remaining vegetable stock powder over the dish and scatter the crispy onions on top. Place the dish in the oven for 15-20 minutes.
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