Spaghetti with Homemade Camembert Sauce
with broccoli & courgette
Camembert is ontstaan aan het eind van de 18e eeuw in het gelijknamige Franse dorpje. Wist je dat camembert pas in de vorige eeuw zijn witte kleur heeft gekregen?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Wholewheat spaghetti
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
75 g
Cooking cream
(Contains Milk)
40 g
Camembert
(Contains Milk)
40 g
Grated Gouda
(Contains Milk)
100 g
Broccoli
½ piece
Onion
¼ piece
Courgette
1 pinch
Nutmeg
½ piece
Garlic
5 g
Fresh flat leaf parsley & basil
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Bring plenty of water to a boil in a pan for the pasta. Be sure to use a pan that you can place a bowl onto later on - the bowl should be big enough that it doesn’t touch the water. Slice the onion into wedges and the courgette into crescents. Cut the head of the broccoli into florets and dice the stem.
In a bowl, mix the red onion, broccoli and courgette with 1 tbsp olive oil per person, along with salt and pepper to taste. Spread the vegetables over a parchment-lined baking sheet and bake for 15 - 20 minutes in the preheated oven. Crumble a quarter of a stock cube into the pan with boiling water, then add the pasta and cook with the lid on for 10 - 12 minutes.
Cut the camembert into chunks. Take a bowl that is bigger than the pan you’re cooking the pasta in, then add the cooking cream, grated cheese and camembert. Place the bowl on the pan and turn the heat down so the water doesn’t boil over. Keep stirring the cheese and cream as it melts, which will take around 8 - 10 minutes. If you don’t have a big enough bowl, you can also make the sauce in a wok or deep frying pan.
While the cheese is melting, mix the garlic, fresh herbs and 1 tbsp extra virgin olive oil per person in a high bowl. Blend with an hand blender, then add salt and pepper to taste. Right before serving, mix the roasted vegetables and herb oil together on the baking sheet.
Grate some nutmeg to taste for the cheese sauce. Take the bowl off the pan and add the nutmeg to the sauce along with some salt and pepper. Spoon the pasta out of the pan and directly into the bowl with the cheese sauce. Stir everything together well, adding some of the water from the pasta if the sauce seems too dry.
Serve the spaghetti and cheese sauce over deep plates, then serve the vegetables with herbed olive oil on top.