Spaghetti with vegetable and cheese sauce

Ingredients for 4 servings:

• 200 g carrot(s)
• 2 stalk(s) leeks
• 2 garlic cloves
• 6 slices of cooked ham
• 400g spaghetti
• 2 tbsp butter
• 150 ml broth
• 200 g cream
• 80 g Parmesan
• e.g. salt and pepper
• e.g. nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simple, also vegetarian

Peel and wash the carrots, and coarsely grate them. Trim and slice the leeks. Peel the garlic and slice the ham. Heat the butter in a saucepan and sauté the carrots and leeks over medium heat for about 6 minutes. Crush the garlic and stir in. Deglaze with the stock, pour in the cream, and bring to a boil. Grate the Parmesan cheese and add to the sauce. Add the ham and season with salt, pepper, and nutmeg to taste. Simmer over low heat for about 5 minutes. Meanwhile, bring a large pot of salted water to a boil for the spaghetti and cook the spaghetti until al dente. Drain the pasta, toss with the sauce, and serve.