Country-style vegetarian spaghetti

main course 20 min. 2 Persons Landana MATURED


1/4 cup Landana MATURED
3/4 cup cauliflower flowerets
3/4 cup carrots
1/2 cup zucchini
1/2 cup spinach leaves
1/2 cup frozen peas
1 tbsp oil
2 onions (1/3 cup)
1/3 cup butter
2 cups whipping cream
1 cup spaghetti

Preparation Method:

Wash cauliflower flowerets. Peel and wash carrots, cut them into thin strips. Cut zucchini into thin strips as well. Select spinach leaves, remove large stems, wash very thoroughly and let dry. Just thaw the peas. Peel and dice onions. Steam until translucent in 3 tbsps butter, add cream and cook over high heat until creamy.

Cook spaghetti in salted water following the instructions on the package. Add a little oil and cook with cauliflower for 5 min., carrots 3 min, zucchini, spinach and peas for 1 minute each.

Drain spaghetti and vegetables, let dry fully and place in a pre-warmed bowl. Add remaining butter and turn into noodle dish. Stir Landana MATURED into the cooked cream sauce and let it melt. Season sauce with nutmeg and salt and serve with the spaghetti.