| Type | Per person |
|---|---|
| Energy | 130 kcal |
| Fat | 7 gr |
| of which saturated | 4 gr |
| Carbohydrates | 9 gr |
| of which sugars | 8 gr |
| Fibres | 3 gr |
| Protein | 8 gr |
| Salt | 0.61 gr |
Vegetable spaghetti with herb cheese sauce
Side dish
2 persons
20 - 30 min
With seasonal products
190gr vegetables p.p.
Ingredients
2 persons
| 150 g turnip |
| 125 g carrot |
| pepper |
| 100 g cucumber |
| 2 tablespoons low-fat cottage cheese |
| 100 g dairy spread light possibly with garden herbs |
Preparation
1. Cut the turnip into thick slices and peel it.
2. Peel the carrot thinly.
3. Wash the cucumber.
4. Using a vegetable peeler or cheese slicer, peel thin ribbons (spaghetti) from the vegetables.
5. Put the turnip and carrot in a steamer basket or heatproof colander. Bring a large pan with plenty of water to the boil and steam the turnip and carrot over the boiling water, covered, for about 15 minutes just until tender. In the last 3 minutes, add the ribbons of cucumber to the vegetables.
6. Meanwhile, stir the dairy spread with the cottage cheese and freshly ground pepper to taste. Heat the sauce, do not let it boil.
7. Serve the vegetable spaghetti with the herb cheese sauce. Enjoy!
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Nutritional values
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