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Spaghetti with broccoli and nut sauce

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Ingredients for 4 servings:

  • 600 g broccoli
  • 50 g hazelnuts
  • salt and pepper
  • 1 pinch of nutmeg
  • 250 ml cream with 15% fat
  • 100 ml vegetable stock
  • 400g spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta al dente according to the package instructions. Cook the broccoli in salted water until tender. Set aside a few small broccoli florets. Purée the remaining broccoli with the nuts and season with salt, pepper, and nutmeg. Return to the pan and heat gently. Stir in the cream and broth and season again to taste. Fold in the broccoli florets and serve with the cooled and drained pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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