Pasta with Vegetables

Ingredients

• 1 Shallot
• 1 Garlic clove
• 250 g Broccoli
• 80 g young spinach leaves
• 150 g white mushrooms
• 3 tomatoes
• 400 g spaghetti
• Salt
• 3 tbsp olive oil
• 100 ml dry white wine
• 100 ml Vegetable broth
• 150 g peas
• Pepper (freshly ground)
• 1 tsp medium-hot mustard
• 0.5 tsp lemon zest
• 100 g cream cheese

Instructions

1. 1.

   Peel and finely chop the shallot and garlic clove. Wash, trim, and cut broccoli into bite‑sized florets with stems removed. Rinse spinach, wash, trim or remove tough stems, then dry by spinning. Clean mushrooms with a brush and slice thinly.

2. 2.

   Wash tomatoes, halve them, remove seeds, and dice the flesh. Cook spaghetti in plenty of boiling salted water until al dente. Heat a large pan with olive oil, sauté shallot and garlic until fragrant. Deglaze with white wine and broth. Add broccoli and peas, simmer for about 3 minutes.

3. 3.

   Add mushrooms and spinach, letting them wilt together. Season the vegetable mixture with salt, pepper, mustard, and lemon zest. Finally stir in cream cheese and tomatoes. Briefly drain the cooked pasta and toss it into the wet vegetables. Divide among four plates and sprinkle with black pepper.