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Creamy Pasta Cooked in Veggie Broth
Plat

Creamy Pasta Cooked in Veggie Broth

35 minPour 4Nutri-Score C€
par @yummytoddlerfood2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • carrot (peeled, roughly chopped)Fruits et légumes2 morceaux
  • celery (roughly chopped)Fruits et légumes2 morceaux
  • onion (peeled, quartered)Fruits et légumes1 morceau
  • garlic (peeled)Fruits et légumes2 morceaux
  • water (for the broth)Autres900 ml
  • small pasta shapes (small shapes such as ditalini or orzo)Céréales225 g
  • salt (to taste)Épices3 g
  • butterProduits laitiers20 g
  • marinara sauce (or spaghetti sauce)Épicerie120 g
  • Parmesan (finely grated)Produits laitiers30 g
  • black pepper (freshly cracked)Épices1 g

par portion

Nutrition

277kcal

Glucides
48 g
Protéines
8 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Blender
  • Plaque de cuisson

pas à pas

Préparation

  1. Simmer the vegetables

    • Put the carrot, celery, onion and garlic in a saucepan with the water.
    • Simmer until the vegetables are soft.
    Étape 1

  2. Blend the veggie broth

    • Blend the vegetables with their cooking water until smooth.
    • Thin the broth with more water as you like, or use half veggie broth and half chicken broth.
    Étape 2

  3. Cook the pasta in the broth

    • Add the small pasta shapes to the broth.
    • Simmer over medium-low until the pasta has absorbed the broth.
    Étape 3

  4. Make it creamy

    • Season with salt and stir in the butter.
    • Add the marinara sauce for a Spaghettios-style flavor.
    • Stir until nice and creamy.
    Étape 4

  5. Serve

    • Serve topped with grated Parmesan and cracked black pepper.
    • Optionally add peas, beans or diced chicken.
    Étape 5
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