Annabel Karmel's Spaghetti Primavera
- Easy
- makes 4 portions
Ingredients
- 150g spaghetti
- 1tbsp olive oil
- 1 onion chopped
- 1 clove of garlic crushed
- 1 (approx 75g) medium carrot cut into matchsticks
- 1 (approx 75g) medium courgette cut into matchsticks
- 125g cauliflower cut into small florets
- 150ml light crème fraiche
- 150ml vegetable stock
- 50g frozen peas
- 50g fresh Parmesan cheese grated
Method
- STEP 1
Cook the spaghetti. At the same time, heat the oil in a heavy-bottomed saucepan and sauté the onion and garlic for 1 minute. Add the carrot and courgette; sauté, stirring occasionally, for 2–3 minutes. Blanch the cauliflower in lightly salted boiling water for 5 minutes, or steam until tender. Add the crème fraiche, stock and peas to the carrot and courgette mix. Cook for 2–3 minutes then stir in the Parmesan. Drain the spaghetti and toss with the sauce.