Vegetable spaghetti alla McMoe

Ingredients for 1 servings:

• 1 stalk(s) leek
• 1 large carrot(s)
• 2 tsp olive oil
• 1 bay leaf
• 1 pinch(s) thyme
• ½ cup vegetable broth
• 1 tbsp parsley, chopped
• 125g spaghetti
• salt water
• some Parmesan, grated
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, quick and delicious

Clean and wash the leek and cut into thin strips. Peel and wash the carrot and cut it into strips using a vegetable peeler. Cook the spaghetti in plenty of salted water until al dente. Sauté the leek and carrot strips in olive oil, stirring occasionally. Add the bay leaf and a pinch of thyme. Add the stock and cook until the liquid has almost evaporated. Season with salt and pepper. Drain the spaghetti and let it drain well. Mix the spaghetti and chopped parsley with the vegetables. Sprinkle with grated Parmesan cheese. I came up with this recipe idea when my husband was at a seminar one summer and I wanted something warm but light…