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Spaghetti in a Creamy Vegetable Sauce
Ingredients
| 200 g | spaghetti |
| salt and pepper | |
| 200 g | crème fraîche |
| 1 tbsp | parsley, chopped |
| 1 large can(s) | mushrooms, sliced |
| 1 large can(s) | carrots, sliced |
| 1/2 large can(s) | corn, drained |
| 1 | onion, chopped |
| 2 clove(s) | garlic, mashed |
| 3 tbsp | tomato puree |
| paprika powder | |
| 1 dash(es) | Worcestershire sauce |
| 1 tbsp | oil |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the spaghetti in salted water until al dente. Drain.
Heat the oil and sauté the onion and the garlic. Add the Mushrooms, the carrots and the corn and cook over medium heat for 5 minutes. Stir in the crème fraîche, parsley and tomato purée. Bring to a short boil again. Season to taste with Worcestershire sauce, paprika powder, salt and pepper. Reduce the heat and cook for 5 more minutes.
Add the cooked spaghetti and toss. Serve immediately.
Heat the oil and sauté the onion and the garlic. Add the Mushrooms, the carrots and the corn and cook over medium heat for 5 minutes. Stir in the crème fraîche, parsley and tomato purée. Bring to a short boil again. Season to taste with Worcestershire sauce, paprika powder, salt and pepper. Reduce the heat and cook for 5 more minutes.
Add the cooked spaghetti and toss. Serve immediately.
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