John Myers
Ingredients for 2 servings:
- 250 g pasta (spaghettini or linguine)
- 200 g frozen vegetables, as desired
- 200 g cream
- Worcestershire sauce, a few dashes
- Sea salt
- Pepper, colored, from the mill
- Parsley
- possibly ginger
- 2 ½ liters of water
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
also with linguine
Bring water to a boil for the pasta and add plenty of salt. First, add the frozen vegetables to the pot. Wait until the water boils again. Now add the spaghettini. Simmer until just al dente. Drain the vegetable and pasta mixture through a sieve and refresh briefly. Pour the cream into the pot and heat until hot. Add the vegetable and pasta mixture and a few dashes of Worcestershire sauce. Season to taste, mix well (with two forks) and heat until hot. For carrots, I season with sea salt, freshly ground pepper, and freshly grated ginger. Finally, I stir in some parsley. Also goes well with meatloaf (Leberkäs), meatballs, and fish, steamed or fried.
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