Vegetable spaghetti

Ingredients for 4 servings:

• 400 g spaghetti (wholemeal)
• olive oil
• 1 onion(s)
• 2 carrots
• 1 zucchini
• 1 red bell pepper(s)
• 1 piece(s) celeriac
• 2 gherkins (vinegar)
• 1 tbsp butter or margarine
• 1 shot of white wine
• ¼ liter cream
• Salt and pepper, from the mill
• 1 pinch(s) of cayenne pepper
• 1 pinch of nutmeg
• 1 cup mixed herbs, e.g. chervil, parsley, chives, chopped

Instructions

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

Quick and delicious with whole wheat pasta

Cook the whole-wheat spaghetti in salted water with a few drops of olive oil until al dente, drain, rinse, and drain. Clean the onion, carrots, zucchini, bell pepper, and celery and slice into fine strips. Also slice the pickled gherkins. Heat the butter or margarine in a pan and sauté the vegetables, stirring constantly. Deglaze with the white wine and add the cream. Season generously with salt, pepper, cayenne pepper, and nutmeg, and reduce. Stir the spaghetti into the sauce and heat through. Season again, arrange decoratively, sprinkle with the chopped herbs, garnish, and serve immediately. Also delicious with regular spaghetti.