Spaghetti 'light green'

Ingredients for 4 servings:

• 500g spaghetti
• 600 g broccoli
• 150 g double cream cheese
• 2 carrots
• ½ liter vegetable broth
• 100 g cheese (Emmental), grated
• 2 tbsp sour cream
• 1 tbsp butter
• salt and pepper
• 1 sprig(s) dill, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in broccoli sauce

Cook the spaghetti in salted water until al dente. Wash and trim the broccoli, then cut it into florets. Cook in the vegetable stock until just tender. Set a few florets aside. Using a hand blender, puree the remaining broccoli with 100 ml of the vegetable stock, the dill, and the cream cheese. Transfer to a saucepan and heat through again, then add the sour cream. Season to taste with salt and pepper. Peel the carrots and cut into thin strips. Heat the butter in a pan and sauté the carrots until crisp. Toss the spaghetti in the heated butter. Serve the spaghetti with the broccoli sauce, the carrot strips, and the reserved broccoli florets, and sprinkle with Emmental cheese.