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Cook pasta, strain well and allow to cool down. Don´t
refresh with cold water. Pull the
cauliflower florets off the main plant. Peel carrots and cut them
lengthwise into 1/2cm slices in width. Boil vegetables one after another
in salted water until they habe a slight bit, strain, douse with cold
water and let them drain well. Half spring onions lengthwise and cut into 1cm
slices in with. Wash mushrooms and cut into small slices. Dice garlic
finely. Divide spaghetti into three portions. Preheat oven to 50°. Heat
1 tbsp. oil in a coated pan and arrange one portion spaghetti. Sprinkle
with one third of parmesan and fry over medium heat on both sides until
lightly brown. Keep warm in the oven. Fry the other portions the same
way. Clean the pan with paper towel, add and heat 3 tbsp. oil. Sautée
brussel sprouts, carrots and cauliflower until they habe a slight bit
and season with salt and pepper. Remove vegetables and put aside. In the
pan browning spring onions, garlic and mushrooms. Fold in roasted vegetables
and sesaon with marjoram. Now break up noodles and place them into the
pan. Sesaon to taste. |
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