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🍝 Spaghetti with creamy broccoli-nut sauce

562 kcal · 30 min · 4 servings

Spaghetti with creamy broccoli-nut sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Toast the hazelnuts in a non-stick pan without added fat until golden brown.
  2. 2. Remove the toasted hazelnuts from the pan and place them on a plate to cool down.
  3. 3. Wash the broccoli and divide it into small florets.
  4. 4. Remove the tough end of the broccoli stalk and slice the remaining stem into thin pieces.
  5. 5. Boil the broccoli florets in salted water for two to three minutes until they are still crisp-tender.
  6. 6. Immediately shock the cooked florets with cold water to stop the cooking process.
  7. 7. Let the broccoli florets drain very well.
  8. 8. Peel the shallot and the garlic clove.
  9. 9. Finely chop the shallot and the garlic.
  10. 10. Melt the butter in a pan and sauté the chopped shallot and garlic in it.
  11. 11. Add the thin broccoli stem slices to the pan and sauté them briefly.
  12. 12. Deglaze the pan with white wine.
  13. 13. Pour in some vegetable stock.
  14. 14. Add half of the prepared broccoli florets to the pan.
  15. 15. Season the mixture with salt, pepper, lemon juice, and grated nutmeg.
  16. 16. Cook the broccoli mixture until soft, but keep it crisp-tender.
  17. 17. Cook the spaghetti in salted water according to the package instructions until al dente (crisp-tender).
  18. 18. Blend the broccoli mixture in the pan briefly so it does not become too fine.
  19. 19. Pour the cream into the broccoli mixture.
  20. 20. Bring the sauce to a brief boil.
  21. 21. Add the remaining broccoli florets to the sauce.
  22. 22. Add half of the cooled hazelnuts to the sauce.
  23. 23. Heat the nuts and florets through in the broccoli cream sauce.
  24. 24. Place the cooked spaghetti into pre-warmed plates.
  25. 25. Cover the spaghetti with the broccoli-nut sauce.
  26. 26. Sprinkle the dish with the remaining hazelnuts.

Nutrition per serving