Spaghetti baked with vegetables in creamy sauce
2 servings
25 minutes
Baked spaghetti with vegetables in creamy sauce is a refined and delicate dish of European cuisine that combines simplicity and richness of flavors. The recipe's origins trace back to Italian traditions where pasta is often complemented with creamy sauce and fresh vegetables. Here, broccoli, bell pepper, and carrot add freshness and light sweetness while a mix of Italian herbs and cheese provides aroma and depth. Baking gives the dish a unique texture allowing the cream to soak into the spaghetti creating a creamy enveloping consistency. This versatile treat is perfect for both cozy family dinners and festive tables delighting with its softness and harmony of flavors. The ease of preparation makes it accessible even for novice cooks while the richness of ingredients appeals to gourmets.
1
Cut broccoli into florets, carrot as desired, and pepper into cubes.
- Broccoli: 200 g
- Carrot: 0.5 piece
- Bell pepper: 0.5 piece
2
Boil water in a large pot and cook the pasta until al dente. Usually, this requires cooking it for one minute less than the package indicates.
- Spaghetti: 250 g
3
While the spaghetti is boiling, steam the vegetables (except corn) for 3 minutes.
- Broccoli: 200 g
- Carrot: 0.5 piece
- Snap peas: 6 pieces
4
Add salt, pepper, and a mix of Italian herbs to the cream, along with 2 tablespoons of grated cheese (any cheese can be added, but Parmesan is perfect).
- Cream: 300 ml
- Salt: to taste
- Ground black pepper: to taste
- Italian herb blend: 1 teaspoon
- Cheese: 60 g
5
In a baking dish, place the spaghetti and all the vegetables, then pour cream with spices on top.
- Spaghetti: 250 g
- Broccoli: 200 g
- Carrot: 0.5 piece
- Snap peas: 6 pieces
- Canned sweetcorn: 3 tablespoons
- Bell pepper: 0.5 piece
- Cream: 300 ml
6
Bake in the oven for 10 minutes at 180 degrees
