Carrot broccoli in cream sauce

Ingredients for 4 servings:

• 1 large onion(s)
• 2 carrots
• 1 head of broccoli
• some butter
• 250 ml cream
• 1 tsp turmeric powder
• ½ tsp cumin powder
• Salt
• 400 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

To prepare the pasta, dice the onion, peel the carrots, halve them, and cut them into long strips. Cut the broccoli into small florets. Set everything aside. For the pasta, prepare a pot of boiling salted water and cook the tagliatelle pasta until al dente. Bring a small pot of salted water to a boil. Blanch the broccoli florets for 1 minute, remove them, and drain them in a large sieve. This will keep the broccoli florets nice and crisp. Melt a little butter in a pan and sauté the onions over medium heat until translucent, then add the carrots and sauté for a few minutes. Season with turmeric and cumin and continue sautéing until everything is a nice orange color. Pour the cream over the pan and bring to a boil briefly. Reduce the heat, add the drained broccoli, stir gently with the other ingredients, and simmer for a few minutes. Season with salt and serve with the pasta.