Spaghetti with vegetable cream

Ingredients for 4 servings:

• 500g spaghetti
• 1 bell pepper(s), yellow
• 1 zucchini
• 1 garlic clove(s)
• 1 onion(s)
• 200 g cheese (butter cheese)
• 50 g Gorgonzola or other cheese
• ½ liter of milk
• 10 cherry tomatoes
• salt and pepper
• Water (salt water)
• nutmeg
• olive oil
• possibly arugula
• possibly basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Add the butter cheese to the milk and let it soak for a while. Dice all the vegetables, except for the tomatoes. Heat a little olive oil in a high-fat pan or casserole dish and first sauté the onions and garlic until translucent. Add the peppers and zucchini and simmer for a few minutes until lightly browned. Cook the spaghetti in salted water until al dente and drain. Heat the milk slowly and melt the cheese. Add the Gorgonzola to the milk and continue heating until the cheese has dissolved. Season the milk with salt, ground pepper, and a pinch of nutmeg. Add the spaghetti to the vegetables in the pan, mix, and pour the cheese milk over them. Bring to a boil briefly and season to taste. Halve the cherry tomatoes and stir them into the pasta. Variation: Stir fresh basil or arugula into the pasta, or try it with a different, strong or mild cheese.