Vegetarian Recipe - Spaghetti Primavera


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You can make this vegetarian recipe with spaghetti or tagliatelle. The sauce is very simple and quick to prepare. You could also use other vegetables like carrot sticks or cauliflower florets depending on what your child likes. If you don’t have crème fraiche you can use cream instead.
 

Vegetarian Recipe - Spagetti Primavera

 

 

 

Interestingly frozen vegetables can be just as nutritious as fresh as they are frozen within hours of being picked.

  

Ingredients

150g spaghetti
100g broccoli, cut into small florets
75g courgette cut into strips
15g butter
4 spring onions, finely sliced
100g frozen peas
1 tomato approx 140g, skinned, de-seeded and chopped
150ml crème fraiche
75ml vegetable stock
squeeze of lemon juice
4 tbsp parmesan cheese, grated

 

Method:

Cook the spaghetti according to the instructions on the packet. Blanch the broccoli and courgette in boiling lightly salted water for 4 minutes.

Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes. Stir in the peas and cook for one minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for one minute more. Stir in the crème fraiche, vegetable stock, squeeze of lemon juice and parmesan cheese. Cook over a gentle heat for 2 to 3 minutes. Season to taste and stir in the cooked spaghetti.

Information:
MAKES 3 PORTIONS
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