INGREDIENTS
(10 portions)
500 g mushrooms
750 g broccoli
450 g baby spinach
5 onions
15 tbsp canola oil
2 l vegetable broth
500 ml Oldenburger Chef’s Cooking Cream, 20% fat
sea salt
freshly ground pepper
1 kg linguine pasta
nutmeg, grated
INSTRUCTIONS
Veggie flavour: cream brings out the flavour of mushrooms, broccoli and baby spinach in this rich and creamy one-pot pasta dish
Preparation
Clean the mushrooms and halve or quarter, depending to size. Wash broccoli, pat dry and cut into small florets. Wash spinach and drain. Peel the onions and finely dice them.
Cooking the one-pot pasta dish
Heat oil in a pot and fry the onions with the mushrooms for about 2 minutes over medium heat. Deglaze with the vegetable broth and the Oldenburger Chef’s Cooking cream, then season with sea salt and pepper and bring to the boil. Add linguine and cook with the lid closed for half of the cooking time of the pasta (as on package instructions). Add the broccoli florets and cook covered for the rest of the cooking time of the pasta, stirring occasionally.
The Final Touch
As soon as the noodles are al dente, fold in the spinach, season with salt, pepper and nutmeg and serve.
02. Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.
