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  • 4servings
  • 30minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsD, E

Ingredients Jump to Instructions ↓

  1. 175g (6oz) Chantenay carrots, scrubbed and halved lengthways

  2. 100g (4oz) baby sweetcorn, halved

  3. 175g (6oz) asparagus spears, cut into short lengths

  4. 100g (4oz) mangetout, halved

  5. 350g (12oz) spaghetti

  6. 25g (1oz) butter

  7. 2 shallots, peeled and finely chopped

  8. 200ml tub half-fat creme fraiche

Instructions Jump to Ingredients ↑

  1. Bring a large pan of water to the boil. Add the carrots and boil for 2-3 mins, then add the sweetcorn, asparagus and mangetout. Cook for a further 2-3 mins until all the vegetables are tender. Drain well and refresh under cold running water.

  2. Cook the spaghetti in a large pan of lightly salted boiling water for 8-10 mins, or according to the packet instructions.

  3. Meanwhile, heat the butter in a frying pan and gently fry the shallots until tender. Stir in the crème fraîche and heat, stirring, until melted. Add the vegetables and heat through gently.

  4. Drain the pasta and toss into the vegetables and sauce. Season lightly with salt and freshly ground black pepper, then serve in warmed bowls.

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