Pasta is such a versatile ingredient. This dish combines vegetables and mushrooms with pasta in a creamy sauce flavoured with nutmeg.
- 1 tsp sunflower oil
- 230gr broccoli
- 100gr Swiss brown mushrooms
- 115gr sugar snaps
- 125ml cooking cream
- pinch of nutmeg
- 120gr fresh pasta
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Cut the broccoli in florets.
Heat the sunflower oil in a frying pan. Add the broccoli and bake for 3 minutes while tossing often.
Add the mushrooms (halved or quartered, depending on their size) and the sugar snaps. Bake for 2.5 minutes.
Toss the pasta with the vegetables. Add the cream and season to taste with salt, pepper and nutmeg.
As soon as the sauce thickens, take the dish off the flame and serve.