Spaghetti with winter vegetables
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 800 g spaghetti
- 1 piece of squash
- 2 carrots
- 1 small broccoli
- 1 small cauliflower
- 1 clove of garlic
- 4 c. a tablespoon of matured olive oil
- 50 g Parmesan
- 1 a pinch of mild chilli
- 1 sprig of thyme
- 1 onion
- Salt (pepper)
Tip
For this recipe for spaghetti with winter vegetables, we recommend using a matured olive oil for its distinctive notes of black olives, cocoa, mushrooms and forest floor...
Instructions
- Preheat the oven to 180°C.
- Wash, peel and dice the squash into small cubes.
- Wash and cut the cauliflower and broccoli into florets (keep the stalks for stock or soup). Blanch them for 5 minutes in a pan of boiling salted water.
- Wash, peel and cut the carrots into small pieces.
- Peel and finely chop the onion. Peel and remove the germ from the garlic.
- Mix the squash, cauliflower, broccoli, carrots, onion and crushed garlic in a salad bowl.
- Add 3 tablespoons of matured olive oil, the sweet chilli, salt and pepper, and mix together. Place on a baking tray with a little water, then bake for 10 minutes, stirring twice.
- Meanwhile, cook the spaghetti until al dente.
- Drain the pasta, reserving ½ glass of the cooking water. Add 1 tablespoon of olive oil to the pasta and toss to combine.
- Place the vegetables in a casserole dish, add the cooking water and the spaghetti, and heat for 3 to 4 minutes. Sprinkle with Parmesan and thyme, and serve immediately.
Tip
For this recipe for spaghetti with winter vegetables, we recommend using a matured olive oil for its distinctive notes of black olives, cocoa, mushrooms and forest floor...
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