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🍝 Creamy Pasta with Colorful Vegetables

421 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp Butter
• 1 tbsp Flour
• 200 ml hot Milk
• 2 tbsp Sour Cream
• Salt
• Pepper (from the mill)
• Nutmeg
• 1 tsp Lemon Juice
• 1 finely diced Carrot
• 50 g finely diced Root Celery
• 100 g Leek Rings
• 100 g Broccoli Florets
• 350 g Spaghetti

Instructions

1. 1. Melt the butter in a pot over medium heat.
2. 2. Stir the flour into the melted butter until a smooth paste forms.
3. 3. Pour in the milk slowly while stirring continuously.
4. 4. Continue heating the mixture until it thickens slightly.
5. 5. Stir the sour cream into the sauce.
6. 6. Season the sauce with salt, pepper, and a pinch of ground nutmeg.
7. 7. Finish the flavor with a squeeze of lemon juice.
8. 8. Wash the carrot, celery, and leek and cut them into small pieces.
9. 9. Divide the broccoli into small florets.
10. 10. Cook the vegetables in boiling water until they are al dente (still have a bite).
11. 11. Bring a large pot of water to a boil and salt it generously.
12. 12. Cook the spaghetti in the boiling salted water until al dente.
13. 13. Mix the drained vegetables with the prepared béchamel sauce.
14. 14. Place the drained spaghetti on the plates.
15. 15. Pour the creamy vegetable mixture over the pasta.

Nutrition per serving

• kcal: 421
• Protein: 15 g · Fett/Fat: 8 g · Carbs: 71 g